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Add a photoServings: 4
Ingredients
- 4Â 1/4 ounce assorted dry fruit, approximately
- Â Â apricots
- Â Â prunes
- Â Â dates
- Â Â sultanas
- 8 lrg ripe fresh figs
- 2 Tbsp. honey
- 1 x orange, juiced
- Â Â and finely grated zest
- 1/4 tsp grnd cinnamon, plus
- Â Â extra, to dust
- 1 pch fennel seeds
- 6 Tbsp. anisette
- Â Â Or possibly brandy
- 2 Tbsp. orange flower water
- 1 c. creme fraiche, approximately
- 1 Tbsp. pine nuts, toasted
Directions
- Prep: roughly minced the fruit so which they are about the same size.
- 1. In a bowl soak the dry fruit in water overnight till swollen. Drain off the liquid and return the fruit to a bowl.
- 2. Preheat the oven to 350F (180C/Gas 4). Cut each fig in half and carefully scoop out the flesh to leave a thin shell. Chop the flesh, add in to the dry fruit mix and stir gently. Spoon all the fruit into the fig shells and arrange in a single layer in a shallow ovenproof dish.
- 3. Combine the honey, orange rind and juice, cinnamon, fennel seeds, anisette or possibly brandy and pour over the figs. Cover with foil and bake for 20 min, basting occasionally.
- 4. Meanwhile, lightly fold the orange flower water into the creme fraiche.
- Divide the hot figs between serving dishes and scatter over the pine nuts.
- Serve with the orange flower water creme fraiche and dust with cinnamon.
- Paul draws on flavors from around the world, especially the Orient and the Mediterranean - he calls his style 'Eurasian'. Cookbooks: Virtually Cheese (Kyle, Cathie). And there are two more books this year: The Ultimate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 14 | 7% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 474mg | 14% |
| Total Carbs 49.97g | 13% |
| Dietary Fiber 5.4g | 18% |
| Sugars 42.89g | 29% |
| Protein 1.85g | 3% |
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