I like this calm side of Gordon.

It's important that people realize that balsamic vinegar is not actually vinegar in the sense of the other vinegars, it's more a reduction of sorts; hence why chemically it doesn't act the same as true vinegars - a good thing to be aware of in cooking IMO.

I was hoping he'd cut the figs in half to see the inside

I tried this at home, and I have to admit, it was one of the most exciting desserts I've ever had. Caramel and balsamic work together incredibly, and if the figs are fresh, they taste amazing. Ramsey, you mad Brit, thank you for this.

I love this recipe thank you Gordon !!!! My mom use to make a jam with figs just look like this but it was jam & the figs stayed the same shape but doubled the size !!!

I'm so doing that D: Probably gonna burn the figs and fuck up the caramel >.>

I love that the figs double in size because they soak it all in. I wanted to reach into the screen and try one! Literally never tried figs or the cheese but they look divine.

This was fascinating to watch. We have a tree full of ripe figs to harvest tomorrow and I was looking for recipes. Quite labor intensive but looks worth it.

I'm lucky to live in the center of France and so St Maure goat cheese is easy to come by. I've placed on of those delicious figs on a tin slice of St.Maure, a very lovely sweet-sour and salt contrast! A bit more rustique, but very lovely cheese and fruit dish. Thank you so much for the beautiful recipy!!

never eaten figs but i hope can make this one soon! hope you can give a lecture or do demo in my class but not in the practical lesson (i'm quite scared but oh well) it'd be amazing because i love to listen chefs talking about their experiences and passion about food (some chefs talked too much tho haha) best regards

i never cooked never even made tea for myself but started watching u has inspired me alot now i have started cooking now at age of 24 i really like u alot u r really very honest person, i have been watching ur videos from 3weeks day n night :)

I once dipped my fingers into a caramel mixture. GG finger ):

It goes brilliantly well

Growing figs is easy, at the Ourfigs forum I learned how. Got about 30 varieties now. Such joy.

I am ever so fascinated by your cooking Gordon. You have a soft finesse and your voice has an almost sexual, sensual way of describing the food. I can hardly boil water, but you have inspired me to learn.

Ello Gordon! For myself and others, who are lactose intolerant, what would you suggest as a substitute for the ricotta cheese? Thanks so much, for all the videos. You inspire me to create mouthwatering desserts for the love of my life. c: He appreciates your videos immensely as well!

I love how one of the best chefs in the world has a sense of humility when he's not showing restaurant owners and wannabe chefs how little they know in person. He only yells at you when you deserve it.

I'm salivating after watching this, and weeks away from any fresh figs. Woe!

I huff rosemary whenever possible! lol. Can't get enough of that scent!

It was absolutely superb! Highly recommend!

I would LOVE if gordon ramsay would present the done dish - cutting it open and describing smells, taste and consistence. Great videos anyway!

I can't stop crying from happiness

Gordon Ramsey, your the only few people on earth who deserve immortality. I envy your skills, man.

wow I really want to try making this now 0_0 wish i could try Gordon's creation here *drool

I cannot WAIT to try this :')

I love figs, so have to try this.

Can't say that these flavor combinations ever crossed my mind :p

amazing .. many thanks

Vinegar doesn't sound at all out of place with caramel based desserts - it's pretty common with toffee making.

Hi, And thanks for the upload of this video. I can confirm Vinegar of the Balsamic kind works in sweets, over puddings, and salads. This vinegar was originally invented as a DRINK! Believe it or not this is true but unless you are prepared to pay equal to well over £60-£100.00+ the Balsamic will be ‘watered down or have a much shorter period of brewing. It is an easy taste to copy as well so get only that from Italy, where it Originated. I have promised myself after thirty years, on keeping some ‘Drinking Balsamic’ (My words just to explain the balsamic I am referring to is both drinkable and can be made into extremely expensive dishes, and whether I have kept it rightly or not to make the taste benefit. I can’t see it will make it worse in any way. I have three containers two 25ml, and 1 50 ml which I got from Harrods, one of the very few places I could actually get the stuff, though I have on research found a few of other places which sell special oils and these Balsamic Vinegars. They are three types but come from the same Town in Italy. The best and almost drinkable Balsamic I have found in the Supermarkets is Tesco’s where multiplying the cost of 250 ml bottles at roughly 15-18 pounds, well I will let you do the Maths. And with this stuff you can add any ’tasteless’ white vinegar English and Japanese are the best bet, to ‘wash’ the thick syrupy ‘last drops from the bottles. Take care mrbluenun

Here in Modena we also put the Traditional Balsamic Vinegar of Modena P.D.O. directly on the fig, once it has been cooked ....

This is one of those dishes by Ramsey when you watch it and say ... is this real life?? Dude is a freak of nature.

I live in N.E. Pa. Near Philadelphia and Trenton,Nj. The ZONE for growing vegetables and fruits is NOT good for many types of fruits + vegetables . Well.....I got lucky one day over 3 years ago when Home Depot was selling small FIG tree's about a foot high, so I bought 2. It was the best thing I did for adding new plants to my garden. They are soooooo delicious right off the branch. The only thing you need to do b4 it starts getting freezing cold is to lay a big bunch of mulch,spagnum moss over the base, use twine to wrap around the bush/small tree and pull all the branches in close to the trunk.Then wrap with burlap, layer it with bubblewrap, another layer of burlap .Make sure there are no openings or gaps at bottom and make a little vent at top of bush for circulation. Its alot of work BUT IT IS DEFINITELY WORTH IT. THERE ARE SO MANY RECIPE'S ON THE INTERNET USING FIGS NOT TO MENTION FIG WINE. If I could do it over I would of planted 4 instead of 2.

how do you eat this? like with a bread stick or as is?

Thank you for posting but I have never cooked with figs nor seen the fresh ones in the grocery stories in TX. I will have to look harder.

I would love to make this, but where would I find, whole fresh figs, and fresh rosemary? I live in KS but these just arent growing off trees here..lol

I can't believe he does all this for us

OMG my mouth is watering

Can you teach people how to make the perfect pot brownies

Amazing.

Yet another challenge to take up!!.

2:02 "next, add a *glug* of the balsamic vinegar"

Can you do it with slow cooker ?

Looks absolutely delicious. I will make this tomorrow. :-)

You made figs sound and look exciting. You're a mad wizard.

Very nice mate

i thought someone was ringing my doorbell at around 3:47

The water that was added to the caramel, was that cold, room temperature or warm water?

Does the end product come out tasting acidic because of the balsamic vinegar? and if not, what taste does the balsamic contribute?

Delicious

I wonder if either marscapone or a soft goat cheese would be suitable substitutes for ricotta...?

dam that made me hungry

A fantastic pizza topping

A must-try before I leave the south of France.

Could I substitute the figs with bananas and the ricotta with ground turkey?

Gordon Ramsay looks so calm...the world is doomed!

how exactly do you eat this?

You failed to mention… Did you mean 190C or 190F?? I figured this out the hard way. He meant 190C which is 375F.

And what about all those lovely rosemary leaves?

I love Gordon's word choice. And no, it's not "fuck", "donkey", or "shit".

I'M ALREADY ACQUAINTED WITH FIGS AND PROSCIUTTO SNACK. THIS IS USUAL SINCE GRADESCHOOL DAYS. THIS IS SIMPLY WRAP THIN SLICES OF PROSCIUTTO AROUND HALVED FIGS. DRIZZLE WITH SABA, VINEGAR, AND SERVE. I'M HONEST ❤️ TIME: 10:33AM

...this is a beautiful receipi...the marination.

So.. how about serving it with icecream? Would that be a good combination? I'm quite unsure..

I have **hic** long maintained the validity **hic** of the measurement "glug"... Somewhere between a sip and a **hic** chug!

ive never seen a fig in real life

Yummmmmy Chef!!!!!💞💞💞

I think I just died and went to heaven!

if ramsay says using vinegar on figs as a dessert is OKAY then i'm all in.

👌

Can this be done with dried figs?

BEAUTIFULLY DONE😘

I have a question not about the topic... I'm from Warsaw and I would like to come to Kracow for the autograph. Is there a chance?

how do you eat this? do you peel the skin off? or just eat the skin and all?

Fig Newtons is as close to a Fig as I've ever eaten I will admit. What do they taste like? Prunes? Raisins?

How tough 🧑‍🍳 😅

I love figs but I never cooked a fruit!

Could someone describe the flavor of a fig? I've never had one but I don't know if the flavor can be compared to another fruit perhaps. Please someone fill me in.

I'm sure Nova and ImmortalHD would love to try some of that.

Do not watch this on empty stomach.

I really wish I could see the expression of someone eating that at the end of the videos.

Ramsay didn't nearly use the word 'fig' enough.

What is the proper way to eat these once cooked . Do you eat the skin and all or ?

Laaaavelly

Jesus fucking christ i never knew this existed...

he forgot to mention to eat that sitting down on a toilet seat

oh my god

Marathon Watching 3/27/23 Lets get these videos more likes, he’s awesome 👏.

lol

lol the figs look so cute!!!

Or you could, just, you know, eat them raw. They're sweet enough.

In Trinidad figs are another name for bananas

what else you got for us Ramsay?

Now I know why Gordon won't cut open the figs after watching wasps figs

☑️✅

I like watching chef Ramsey. and also on Hell"s kitchen too.

wish we can see how it looks inside the figs

Cadê os br???

Figs are superior!

How about with roast pork tenderloin or duck breast?

So it’s ok to eat the fig skins?