This little figgy went to market

Oh summer, summer. How do I love thee? Let me count the fruits….nectarines, peaches, mangoes, strawberries and more rarely, fresh figs.

These figs were procured from our local Growers Market. (Hard to reign yourself in whilst perusing all the fantastic produce that abounds). They sat in the fridge, shouting things like ‘eat us now’, and ‘stuff us with Gorgonzola, wrap in prosciutto and bake us!’ Little did they know, I had other plans for those plump little purple beauties.

One of my fave lazy dinner party desserts perchances to be baked figs. Peaches and nectarines are also delicious when given this same treatment.

It’s a lovely light ending to a dinner party and one that can be prepared earlier in the day. Just refrigerate until you are ready to bake.

When it comes to the liqueur, go wild. My usual choice is a liqueur muscat or tokay. In lieu of that tonight, I chose a cheeky Smoked Malt Whisky Tawny. An amazing port made in the same barrel that once housed a famous malt whiskey. If you choose to go alcohol free, you can drizzle some freshly squeezed orange juice over the figs.

No dinner party guests in the Cheergerm and Yak household tonight, just a greedy mama and papa chowing down on a Saturday night dessert that feels slightly decadent. There was a slight ‘peatyness’ from the port which went beautifully with the natural woody sweetness of the figs.

Now, if I was a food stylist or something more than a very amateur photographer, I am sure I could have made the final baked fig dish look gorgeous. All I can say is, they taste bloody beautiful. In real life they look earthy and delicious, despite the average photo below that scarily resembles something from John Wyndham’s The Triffids.

BAKED FIGGY FIGS

8 – 10 fresh figs (usually 4 – 5 figs per person)
50g butter
1-2 tsps coconut sugar or brown sugar
A dram of your fave liqueur

Place enough foil on a tray to hold and enclose the figs.
Slice a cross vertically into each fig without cutting through the whole fig.
Divide the butter into small pieces, pop a piece into the cut in each fig.
Sprinkle the sugar on top of each fig.
Pour a wee bit of liqueur over each fig, not too much, just a dribble.
Close the foil into a parcel around the figs.
Bake at 180C for 20 minutes until the figs are soft and starting to collapse.
Serve the figs, sharing out any leftover juices over the figs.
I served this with Greek breakfast yoghurt, it’s equally delish with honeyed marscarpone or double cream.

Note: don’t ever leave foil parcels on an induction cooking top when you are using it. Just saying is all…..

Advertisements

8 thoughts on “This little figgy went to market

  1. troppodon

    Yum yum

    Donald Alexander,LLB (Otago), MA -Communication-Organisational Communication (Charles Sturt), Senior Lecturer, Public Relations and Organisational Communication, Postgraduate Course Coordinator, School of Communication, Charles Sturt University, Bathurst
    02 6338 4031 0405 125 378 dalexander@csu.edu.au

    YOU MUST READ THIS NOTICE
    This email has been sent by Charles Sturt University (ABN 83 878 708 551). This email (and any attachment) is confidential and is intended for the use of the addressee(s) only. If you are not the intended recipient of this email you must not copy, distribute, take any action in reliance on it or disclose it to anyone. Any confidentiality is not waived or lost by reason of mistaken delivery to you. The views expressed in this email are not necessarily those of Charles Sturt University. It is very important that before opening any attachments to this email you check them for viruses and defects. CSU does not accept liability for any corruption or viruses or any consequence which arise as a result of this email transmission. Email communications with CSU may be subject to automated email filtering, which could result in the delay or deletion of a legitimate email before it is read by its intended recipient at CSU. Please tell us if you have concerns about this automatic filtering. The Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) Provider Number is 00005F (NSW), 025973E (QLD), and 01947G (VIC) for Charles Sturt University.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s