Baked figs recipe from the inclusive world of Dame Fandango

péché mignon | warm baked figs with berry sauce

Serves 2

Ced laughed his socks off when I told him about the first time I cooked this one. I'd cooked the figs for about 20 minutes or more, they looked awful and you could have played football with them!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

4 Figs
Punnet of raspberries or mixture of raspberries and blackberries
Dessert spoon icing sugar
4 tbsp water

Optional:

Any leftover berries, redcurrants, blackcurrants and blueberries.
Tsp crème de cassis or framboise liqueur

Method...

Heat the oven to 170°C.
Reserve 4 berries.
In a pan, dissolve the icing sugar in the water, add the berries, crush with back of the spoon. Add the cassis or framboise and stir.
Sieve the mixture, retaining the liquid.
Slit the figs in a cross on the top, place in dish, pour over the liquid, cover and put in the oven for 5 minutes.
Serve the figs on a plate with a raspberry perched in the cross slit. And spoon over some of the juice.

Maybe serve with...

These are lovely on their own, or served with a scattering of other berries.

For those able to eat dairy ...

For speed, you can serve with vanilla ice-cream or drizzle of cream. If you wanted to spend longer, you could make some such other vanilla or berried- flavour creamy moussy brulee-type wonder to go with it.

If you have fruit leftover, see the apple crumble, the jelly cups, the granité, the chocolate pots or the quick fling trifle.

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