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Baked figs in port with caramelised almonds
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the sugar syrup50g/1¾oz caster sugar100ml/3½fl oz waterFor the figs8 ripe purple figs4 tbsp port wine (such as ruby port)50g/1¾oz unsalted butter1 vanilla pod, split in halffreshly ground black pepper2 tsp honeyFor the caramelised almonds110g/4oz flaked almondsicing sugar, for dustingcrème fraîche, to serve
Method
1. For the sugar syrup, place the caster sugar and water in a saucepan and stir over a low heat until the sugar has dissolved. Then raise the heat under the pan and bring the syrup to a boil. Boil for one minute, then remove the pan from the heat.2. For the figs, preheat the oven to 240C/465F/Gas 9. Prick the figs all over using a fork.3. Gently heat the port in a casserole dish and allow to bubble until it has reduced by half. Add the butter, six tablespoons of the sugar syrup, the split vanilla pod and a generous amount of black pepper. Bring to the boil, then gently add the figs and the honey.4. Transfer to the oven for 5-6 minutes, basting the figs occasionally with the liquid. 5. Meanwhile, for the caramelised almonds, sprinkle the flaked almonds onto a non-stick baking tray and dust generously with icing sugar. Bake in the oven for a few minutes, until golden-brown.6. To serve, arrange the figs on serving plates and drizzle the poaching liquor over them. Scatter the caramelised almonds over them and decorate with the vanilla pods if you like. Serve with a dollop of crème fraîche.
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