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Zubereitung
Cut the figs in half with a sharp knife. Pour apple orange balsamic vinegar in a flat bowl and place the figs in the vinegar with the open side downward for 30 minutes. Sprinkle cane sugar or coconut flower sugar on a flat plate. Remove the figs from the vinegar, let drip and dip the open side in the sugar. Heat coconut oil in a pan and caramelise the figs over moderate heat. Deglaze with the vinegar from the bowl.

Cut thin slices of parmesan using a cheese slicer or peeler and drape on plates with the Parma ham. Place the figs on ham and cheese and drizzle over with pumpkin seed oil.

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