Katie Quinn3 Comments

Honey-roasted figs with limoncello creme fraiche

Katie Quinn3 Comments
Honey-roasted figs with limoncello creme fraiche
WKA_VD2013_PASTA-7-of-71.jpg
WKA_VD2013_PASTA-6-of-72.jpg

Original recipe featured in ABC Delicious Magazine ~ March 2013 Edition

INGREDIENTS /

8 figs, halved length-ways
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 /

Preheat the oven to 180°C.

Line a baking tray with baking paper.

Place the figs, cut-side up, on the tray. Trim grapes into small bunches and place on the tray.

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.

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.

Combine the creme fraiche with the remaining 2 tbs limoncello.

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.