This delicious recipe was the Desert course for my romantic Valentines’ Italian Fest and was just the perfect dish to finish on – it was sweet, citrus and also light, ideal after a full meal.
Honey Baked FigsCourse: DessertCuisine: ItalianDifficulty: Easy
Inspired by Antonio Carluccio’s recipe from his cookbook, The Collection, I prefer to use fresh figs in this dish for a soft and satisfying dessert. You could make this sweet dish even more indulgent with a quenelle of thick cream or rich Vanilla bean gelato.
4 large fresh figs
1 large orange, juiced and zest
2 tbsp honey
Handful of halved walnuts
- Put the orange juice in a deep pan and add a tablespoon of water. Add the honey and bring to the boil.
- Using a toothpick, or skewer, poke holes in the figs. Add the figs to the pan and lower the heat, cooking gently for 15-20 minutes until they have absorbed most of the cooking liquid.
- Place the figs on a plate and let cool. Cover loosely with cling film and store in the fridge for 24-hours to dry. Reserve the remaining cooking liquid as this will make a delicious drizzle.
- Preheat your oven to 200ºC/180ºC fan. Slice the fig from top to about 3/4 of the way down and place a piece of walnut and the zest from your orange into the fig. Close the fig tightly and bake for 25-30 minutes until the figs are caramelized and brown.
- Serve two figs per plate and drizzle with the reserved cooking liquid. Best enjoyed with a sweet desert wine such as Vin Santo del Chianti.