Honey and thyme roasted figs

Honey and thyme roasted figs

By
From
How to Cook Desserts
Serves
4
Photographer
Peter Cassidy

Pedro Ximenez is a deliciously rich, sweet and fragrant sherry, with a strong flavour of caramelised raisins.

Ingredients

Quantity Ingredient
12 small, ripe figs
4 tablespoons clear honey
1 thyme sprig
50ml pedro ximenez sherry or marsala

Method

  1. Heat the oven to 220°C.
  2. Cut a cross into the figs through the stem end to come three quarters of the way down, so that they are still held together at the base. Squeeze the base of each fig a little to open the quarters out and reveal the inside of the fruit.
  3. Arrange the figs in 4 small ovenproof serving dishes, 3 per dish, so they are close together but not squashed. Trickle 1 tbsp of the honey over each trio of figs. Strip the leaves from the thyme sprig and scatter these over the figs, then drizzle over the sherry or Marsala.
  4. Bake in the oven for 10–15 minutes, or until the figs are hot, softening and browning on top. Serve warm, with Greek yoghurt if you like.

Variation

  • To make roasted figs with honey and orange, omit the thyme and replace the sherry with the juice of ½ orange.
Tags:
leiths
desserts
baking
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