FIGS

Baked Figs with Raspberries
serves 4-6

INGREDIENTS

• 10 medium sized figs (675g/1½lb), stems removed and halved lengthways
• 115ml (4fl oz) dessert wine
• 4 tblsp water
• 5tblsp honey
• 1½ tblsp sugar
• icing sugar for dusting
• 150g (5½oz) raspberries

METHOD

1. Preheat the oven to 220C/425F/gas mark 7.
2. Place figs cut side down in an earthenware baking dish, so they fit evenly and add the wine and water.
3. Warm the honey and drizzle over the figs.
4. Sprinkle the sugar evenly over the top.
5. Bake for 15 minutes and then baste with the water and wine mixture. Bake for a further 5 minutes.
6. When the figs start to caramelise at the edges, add the raspberries and bake for a further 5 minutes.
7. Serve warm with ice cream and decorated with a few extra berries.

Fig and Almond Crumble
serves 10

INGREDIENTS

• 200g (7oz) plain flour
• 115g (4 oz) ground almonds
• 115g (4oz) caster sugar
• 225g (8oz) chilled butter, diced
• 500g (1lb 2oz) fresh figs, destalked and quartered
• 2tbsp runny honey
• 40g (1 1/2 oz) flaked almonds
• icing sugar for dusting

METHOD

1. Rub the butter into the flour, sugar and ground almonds (use a processor if desired) until the mixture resembles crumbs.
2. Scatter half the crumble mixture over the base of a non-stick baking dish and press down well.
3. Scatter over the fig quarters and drizzle the honey over.
4. Stir the flaked almonds into the remaining mixture and scatter over the top.
5. Bake at 180C, 350F or gas mark 4 for 45 minutes until golden and crisp.
6. Remove, cool and dust with icing sugar to serve.

Fig and Crème Fraiche Custard Tart
serves 6

INGREDIENTS

• 375g pack of sweet short crust pastry
• For the filling:
  • 4 tbsp milk
  • 1 vanil pod, split
  • 3 eggs
  • 200ml (7 fl oz) crème fraiche
  • 4-6 fresh figs, sliced lengthways
  • 60g (2oz) caster sugar, plus extra for dusting

METHOD

1. Lightly grease a 23cm (9 inch) and not more than 2.5cm (1 in) deep tart tin.
2. Line with pastry. Bake blind at 190C, 375F or gas mark 5 for 10-15 minutes until light golden in colour.
3. Warm the milk with the vanilla pod (seeds discarded) until bubbling and then remove from heat and leave to infuse and cool. Discard the pod.
4. Beat the eggs, crème fraiche and sugar together with the milk.
5. Place the pastry tart tin on a baking sheet and pour in the custard mixture.
6. Lay the fig slices gently in the custard and bake at 180C, 350F or gas mark 4 until just set.
7. Just before serving, sprinkle with sugar and caramalise the surface under a hot grill or with a cook's blowtorch.

Hazelnut Fig Pastries
serves 6

INGREDIENTS

• 500g (1lb 2oz) puff pastry
• 6tbsp chocolate hazelnut spread
• 1 small egg lightly beaten
• 12 fresh figs, sliced 5mm (1/4 in) thick lengthways
• 4 heaped tbsp caster sugar

METHOD

1. Roll out the pastry thinly and cut into circles about 10cm or 4in diameter.
2. Place the circles on a greased baking sheet and spread each with a thick layer of chocolate hazelnut spread, leaving a 1cm (1/2in) border free.
3. Brush the border with beaten egg.
4. Lay another circle on top and seal the edges.
5. Lay the fig slices on the top of each pastry, reserving the smaller slices.
6. Bake at 200C, 400F or gas mark 6 for about 20 minutes until puffed up and golden.
7. Make a fig syrup using the smaller slices of figs. Place the figs in a pan with the caster sugar and 100ml (3.5fl oz) water and boil until to get a sticky syrup.
8. Cool and pour through a sieve before brishing over the cooked pastries.

Roasted Figs with Soft Amaretti (new)
serves 6

INGREDIENTS

• 9 - 12 figs, stalks trimmed and cut in half
• 85g soft amaretti
• 25g unsalted butter
• 25g light muscovado sugar
• crème fraiche or greek style yoghurt to serve

METHOD

1. preheat the oven to 200C/gas mark 6.
2. Arrange the figs, cut side up in a baking dish.
3. Blend the amaretti, butter and sugar together until starting to cling together into a crumble and scatter over the figs.
4. Bake for 10 - 15 minutes until golden.
5. Serve warm or cold with crème fraiche or Greek style yoghurt.

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