Figs in hanepoot

Recipe from: 01 March 2011

Ingredients 7
Servings 6
Time 5 mins

Ingredients

  • 12
    black skinned figs
  • 300
    ml
    hanepoot wine
  • 4
    Tbs
    honey
  • 250
    ml
    cream
  • 1
    Tbs
    castor sugar
  • 1
    vanilla pod
  • A few pieces good dark chocolate
 

Method

25 mins
 
Preheat oven to 180°C.
Cut the tops of the figs in a cross almost all the way down and squeeze slightly.
Place in a baking tray (pack closely together) and drizzle the honey all over the top.
Pour the wine over the top.
Place in the oven for about 20 mins.
In the meantime, split the vanilla pod and place into the cream with the sugar and whip until soft peaks.
Serve 2 figs per plate with the syrup spooned over them. A dollop of cold cream and grated dark chocolate.

Reprinted with permission of Chef Caro.
To visit  Chef Caro’s blog, click here.

 

 

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