Come September, as we bewail the lack of a ‘proper’ Summer, the autumnal fruits creep almost unnoticed into the shops. The most exotic of these are the little packets of fresh figs that arrive almost ripe, and at a reasonable price, and now’s the time to make use of them with this easy dessert recipe.
I’m almost embarrassed (but not embarrassed enough, obviously) post this as a recipe; it has only 4 ingredients, and takes about 15 minutes to put together. If your interaction with figs until now has extended no further than a packet of Fig Rolls (nothing wrong with that; they were my Dad’s favourites ) or are not sure whether you’d like them or not, why not give the fresh variety a go with this recipe?
I hope you’ll become a convert like me!
- A shallow roasting tin, lined with baking parchment.
- 3-4 figs per person
- Greek or natural yoghurt, whichever you prefer.
- salted butter
- Remove the pointed tops off the figs and cut a deep cross into each fruit, and place into the roasting tin
- top each fig with a teaspoon each of honey and butter (I used set honey here, but runny is absolutely fine)
- place into the oven at 160 degrees for 15-20 minutes
- Test each fig with a knife to ensure that they are tender(the ripeness varies with each one)
- Remove from the oven and place 3-4 into each serving dish.
- spoon the juices from the roasting tin over the figs – this will have not only the combination of the butter and honey, but there will be juice from the figs as well, giving the sauce a beautiful pink shade.
- Top with yoghurt and a generous drizzle of honey while still warm.