A recipe that brings the best out of fresh, ripe figs, and adds some warmth to the evenings once a slight chill creeps into the air.
Ingredients (serves 4)
- 8 large ripe figs, halved
- 30ml runny honey
- pinch of ground cinnamon
- 30ml sherry or marsala
- 50g roughly chopped walnuts
- Preheat the oven to 180 degrees C, and pack the figs cut side up in an oven-proof dish.
- Drizzle over the honey, then add a pinch of cinnamon, and a sprinkle of sherry or marsala.
- Top with the walnuts and bake for around 20 minutes, until the figs are soft.
- Serve the figs and their juices with ice cream.
Thrifty meal tips
- If you have a Brown Turkey fig tree, this is a great way to use up a glut of ripe figs.
- Only choose figs that are juicy and ready to eat, as they won’t ripen further after they’ve been picked.
- If you don’t have sherry or marsala, substitute with a mixture of half water and half brandy or whisky.