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Figs Baked In Muscat Add/Read Comments
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It's simple really - take some whole dried figs, a half bottle of sweet Muscat, three swathes of orange peel and a large tablespoon of flavoursome thick honey, mix all and bake at around 180C, covered, for an hour. During those precious 60 minutes those exotic little blighters swell and plump themselves into something approaching rampant exhibitionism.
I added an almost equal amount of water to the liquid before baking and then reduced the remaining liquid (with the addition of a heaped teaspoon of sugar) to form a sticky sauce. This wasn't used in the photos but warmed and poured over a decent vanilla ice-cream made a dessert in itself.
Serve warm with a little cream.
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Comments
Great recipe, Andrew.
Really brought this post to life with your writing - I love your style.
Scribbled down by: Graeme on June 5, 2008 1:58 PM
Thanks Graeme... most kind.
Scribbled down by: Andrew on June 5, 2008 4:04 PM
Loved the recipe and the snap!
Scribbled down by: sunshinemom on June 6, 2008 3:36 AM
Now that's my kind of dessert!
Scribbled down by: Trig on June 9, 2008 9:47 AM
perfect. it doesn't get any better. except maybe fresh figs with a little cheese. :-)
Scribbled down by: katy on June 11, 2008 8:15 PM
Needed to use up a bottle of Muscat, so this was great!
http://shortcut-to-mushrooms.blogspot.com/2008/06/figs-in-june.html
Scribbled down by: Judith on June 20, 2008 6:58 PM