Honey-roasted figs with limoncello creme fraiche

INGREDIENTS

• 8 figs, halved lengthways
• 2 handfuls of seedless black grapes
• 1 tbs honey, plus extra to serve
• 1 tsp caster sugar
• 100ml limoncello*
• 1/2 cup (40g) flaked almonds
• 1 cup (240g) creme fraiche

METHOD

1. Preheat the oven to 180°C.
2. Line a baking tray with baking paper.
3. Place the figs, cut-side up, on the tray. Trim grapes into small bunches and place on the tray.
4. In a small bowl, whisk together honey, sugar and 1/4 cup (60ml) limoncello. Drizzle limoncello mixture over the fruit, then roast for 15-20 minutes until soft and caramelised.
5. Meanwhile, scatter the almonds on a separate baking tray and bake for 8-10 minutes until lightly golden – check regularly as the nuts can burn easily.
6. Combine the creme fraiche with the remaining 2 tbs limoncello.
7. To serve, divide limoncello creme fraiche among 4 serving plates. Top each plate with 4 fig halves and 1-2 bunches of grapes. Sprinkle with toasted almonds and drizzle with extra honey.