Roasted figs with raspberries

Serves 4

Skye Gyngell
Sunday 07 August 2011 00:00 BST
Comments
Roasted figs with raspberries
Roasted figs with raspberries (LISA BARBER)

Your support helps us to tell the story

This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.

The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.

Help us keep bring these critical stories to light. Your support makes all the difference.

4 large, ripe green figs
The juice of one orange
1 tbsp Pedro Ximénez (optional – but don't be tempted to substitute with another sweet sherry; this will give by far the best results)
1 tbsp honey
1 punnet of raspberries

Preheat the oven to 180C/350F/Gas4. Slice the figs in half and lay on a roasting tray, cut-side up.

Pour the orange juice, sherry and honey in a bowl and mix together to combine.

Pour over the figs and place the roasting tray on the middle shelf of the oven.

Roast for 15 minutes or until the figs are soft, almost bubbling and slightly caramelised around the edges.

Remove from the oven and set aside to cool.

When cool, place in the fridge to chill; they are nicest served slightly cold.

Arrange attractively on a plate and scatter the raspberries over the top. Serve with a dollop of rich, thick Jersey cream.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in