Fresh Fig

A true botanical marvel (technically an inverted flower), the fresh fig contains ficin, a powerful proteolytic enzyme. Raw, this enzyme prevents animal gelatins from setting and violently tenderizes meat proteins. Its flesh is loaded with small achenes (seeds) providing crunch, and complex sugars. Roasted at very high temperature, its sugars caramelize quickly on the edges, while the heat destroys the ficin, allowing its integration into complex gelled desserts or sauces for game meats.