Sticky Figs
Roasting figs enhances their sweet, jammy texture.
I often double this recipe and serve the leftovers with Greek Yogurt or as a topping on overnight oats for an indulgent breakfast.
Method
Preheat the oven to 180°C.
Remove the stalks from the figs. Cut a deep cross into the top of each one, stopping about halfway down, and gently prise each one open (a bit like a flower).
Place the figs in a small oven proof dish, just big enough to hold the figs so that you don’t waste any of the sticky glaze.
Add ½ tsp of butter to middle of each fig.
Sprinkle with a little ground cinnamon and ½ tsp of demerara sugar (you can add more but they are naturally sweet and don’t really need it)
Scatter the chopped pistachios evenly over the figs.
Bake for 10-15 minutes, or until the figs are soft and the sugar and butter have melted into a sticky glaze.
To serve: Serve warm with a dollop of mascarpone or a scoop of vanilla ice cream. Make sure you drizzle any of the sticky sauce over the top, it’s too good to waste!
Ingredients
4 ripe figs
2 tsp demerara sugar
2 tsp ground cinnamon
2 tsp unsalted butter (or non dairy alternative)
1 handful shelled pistachios, roughly chopped
Ice cream or mascarpone, to serve (or non dairy alternative)