Honey roasted figs with Greek yoghurt

Honey roasted figs with Greek yoghurt

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
12 small, ripe figs
4 tablespoons clear honey
1/2 orange
greek yoghurt, to serve

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. Arrange the figs in 4 small ovenproof serving dishes, three per dish, so they are close together but not squashed.
  3. Drizzle 1 tablespoon of the honey over each trio of figs. Squeeze the juice from the ½ orange and drizzle 1 teaspoon over each dish.
  4. Bake in the oven for 10–15 minutes, or until the figs are hot, softening and browning on top. Serve warm with yoghurt.

Variation

  • Honey and thyme roasted figs: Scatter the leaves of 1 thyme sprig over the figs with the honey. Omit the orange juice and sprinkle 50 ml Pedro Ximenez sherry or Marsala over the figs.
Tags:
Leiths School of food and wine
cookery course
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