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Brandy Roasted Figs
Categories: Food, Ingredients, Recipes

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You could, in fact, roast any fruit with any kind of strong/ sweet tasting liquid, a couple of spices and a dash of butter and the result would probably be fantastic. That said, there’s something about this particular combination that is quite exquisite. The fig flavour deepens and spreads out into the buttery roasting sauce, which is good enough to want to eat by the spoonful (and you might). I think that Brandy and figs are a perfect match, but Madeira, Porto and a good deep Whiskey are all options you might want to try. The alcohol content burns off pretty much immediately, but if you’re concerned about that non-alcoholic options you might try are a strong steeped tea (black or green), pear nectar or apple juice.

I had planned on making a cardamom whipped cream to accompany my figs, but I turned my back on the food processor for a moment and when I turned around again my cream had gone past whipped straight into butter. I used this butter for the recipe and then I had it this morning on toast and it was lovely. The recipe is simple, add ground spices (I used more cardamom and a dash of anise and cinnamon), bit of vanilla, tablespoon of sugar, add into heavy whipping cream and whip. If you’re ‘hand-whipping’ you’ll probably be ready to call it quits long before you’ve formed a butter. But, if you’re lazy like me and use your food processor it doesn’t take long. Between 90 seconds and 2 minutes.

Brandy Roasted Figs

6 ripe figs
1 tablespoon spiced (as above) or unsalted butter (vegans use coconut oil)
2 tablespoons Brandy or cooking liquid of choice
2 teaspoons of sugar
1 heaping teaspoon of cinnamon
1/8 teaspoon fresh-ground black pepper
pinch of salt

Preheat oven to 300F
Place figs in a small roasting dish and cut a cross hatch on top of each almost all the way to the bottom.
Melt butter in a small saucepan, before the butter is fully melted add sugar, Brandy, salt and spices, stir for a moment so that the mixture is thick and even
Pour mixture over the figs, making sure that the liquid gets into the inside of the figs
Place the figs, uncovered in the oven and roast for 10 minutes. After 10 minutes turn the oven off, but let the figs sit for about 5 minutes as the oven cools.

Serve with garnish of herbs (I used a sprinkle of lemon thyme), toasted nuts or a dollop of cream. And enjoy!

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