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.)