Spittoon Extra Bookmark This page
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.


  1. Graeme says:

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

  2. Andrew says:

    Thanks Graeme… most kind.

  3. sunshinemom says:

    Loved the recipe and the snap!

  4. Trig says:

    Now that’s my kind of dessert!

  5. katy says:

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


Share: Figs Baked In Muscat

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


© 2004-2015 Andrew Barrow All Rights Reserved