Roasted figs with hazelnuts
Published: December 19, 2014 at 2:31 PM
Save recipe
serves 4
Easy
Total time: 1 hr
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Treat your guests to this dessert of figs drizzed in a honey and Prosecco syrup, topped with crunchy hazelnuts and served with cooling vanilla ice cream.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
1 orange
zested and juiced
-
1 glass pink prosecco
-
1 cinnamon stick
-
20g (Francesco uses hazelnut but a flower honey would do) honey
-
8 purple figs
-
10 hazelnuts
crushed
-
to dust icing sugar
-
to serve vanilla ice cream
-
a few leaves thyme
-
1 vanilla pod
split in 4 lengthways
Nutrition: per serving
- kcal149
- fat5.1g
- saturates0g
- carbs19.2g
- sugars0g
- fibre2.9g
- protein2.8g
- salt0.02g
Ad
Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the zest and juice, prosecco, cinnamon stick and honey in a pan and simmer. Cool.
-
step 2
Halve the figs and put them cut-side up in a baking tray. Top each fig with some of the mixture. Roast for 25 minutes and leave to rest for a further 25 minutes.
-
step 3
Add the hazelnuts, sprinkle with icing sugar and put under a very hot grill until bubbling and toasted. Serve hot with a scoop of ice cream, a sprinkle of thyme and a piece of vanilla pod.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue