Find your recipes and restaurants here

Figs in hanepoot

Recipe from: 01 March 2011

Ingredients 7
Servings 6
Time 5 mins


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


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.



NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.