Delicious served with a drizzle of cold cream.
Roast figs with marsala and muscovado – to serve 4
- 8 figs
- sweet marsala (or you can use dry marsala but add an extra tbsp of sugar)
- light muscovado sugar
- cream, to serve
Preheat the oven to 200ºC/Gas 6.
Cut the stalks off the figs, then slice a deep cross into the top, going about half way down. Push the fruit around the middle so it opens up like a flower.
Place the figs in a baking dish (or individual pots) and sprinkle over the wine and a couple of tablespoons of sugar.
Bake for 20-25 minutes or until very tender and the edges have started to caramelise. You can finish browning them under the grill if necessary.
Serve with the sticky pan juices and a drizzle of cream.
(Original recipe from Nigel Slater’s Tender: Volume II, Fourth Estate, 2010.)
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Just lovely…the fig trees are getting full with little figs right now and as I have only just managed to track down both light and dark muscovado sugar here in Australia, I will definitely be making this…looks great 🙂
How lucky you are to have a fig tree! Enjoy! J&J
[…] A dessert and a cheese course all at once, solving the problem of which goes first. This is really delicious Autumn dish. Make sure you serve the creamy gorgonzola at room temperature. Marsala is a dessert wine from Sicily which is relatively easy to find, it also works well with figs – see Roast Figs with Marsala. […]