June 4, 2008

Figs Baked In Muscat

By Andrew In Recipes
Of course, now I come to write up the recipe I can’t find the original Sunday supplement magazine that it appeared in. Welcome to my life – messy, confused, disorganised! I need a secretary. Or a cleaner.

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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  1. Graeme June 5, 2008

    Great recipe, Andrew.
    Really brought this post to life with your writing – I love your style.

  2. Andrew June 5, 2008

    Thanks Graeme… most kind.

  3. sunshinemom June 6, 2008

    Loved the recipe and the snap!

  4. Trig June 9, 2008

    Now that’s my kind of dessert!

  5. katy June 11, 2008

    perfect. it doesn’t get any better. except maybe fresh figs with a little cheese. :-)

  6. Judith June 20, 2008

    Needed to use up a bottle of Muscat, so this was great!

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