I’m such a huge fan of seasonal cooking, and never more so than in Autumn. Figs are in season for such a short time, but I think they may be the most beautiful fruit in existence – slicing through the dusky, purple-velvet exterior to reveal the vibrant reds and pinks inside genuinely excites me. Perhaps I need to get out more, but I challenge anyone to tell me they aren’t something special.
This recipe is a simple one, and makes for a great pudding or an indulgent breakfast. You can adapt it to whatever you fancy – for a dessert, you could switch the yoghurt for a rich vanilla ice cream, and add a nut brittle if you’re feeling adventurous.
Ingredients (serves 2):
– 4 figs
– ½tsp ground ginger
– 1 cinnamon stick
– 1tsp butter
– 1tbsp runny honey
– Greek yoghurt, to serve (optional)
1. Preheat the oven to 200°C. Wash and dry the figs, then use a sharp knife to cut crosses in the top of them and place into a small oven-proof dish.
2. Dot the butter over the figs, then sprinkle over the ginger and nestle the cinnamon stick between them. Drizzle over the honey, then bake for 15-20 minutes, depending on the ripeness of your figs.
3. Serve warm with the Greek yoghurt. For an extra burst of flavour, you could also grate over some nutmeg or orange zest.
Tip: Crystallised honey? No problem – stick it in the microwave for 30-60 seconds and it’ll be as good as new. If your honey’s in a plastic container, take the lid off and microwave for 10 second bursts to prevent a mess. I learned this the hard way…