Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

FIGS FOR A THOUSAND AND ONE NIGHTS

FIGS FOR A THOUSAND AND ONE NIGHTS

Related Nigella Recipes

Related Community Recipes

Serves: 6

Print
  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

This is so simple - scarcely a recipe really - but so good. Unless you get figs straight from the tree they sometimes need the blistering heat of an oven or grill to bring out all their honeyed sweetness. This is the pudding to end a slow-grazing, long-picking dinner eaten outside on a warm, balmy night.

If you haven't got any vanilla sugar, just use ordinary caster sugar and add a drop of pure vanilla extract along with the flower waters. A Middle-Eastern store of some kind will stock packets of slivered pistachios, vividly green and splintered into little boat-shaped shards. But if you can't get them, just buy shelled pistachios from a healthshop or supermarket and chop them roughly with a knife or mezzaluna yourself.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures
  • 12 black figs
  • 50 grams unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla sugar
  • 1 ½ teaspoons rosewater
  • 1 ½ teaspoons orange-flower water
  • 1 x 500 ml tub mascarpone cheese
  • 100 grams pistachios (slivered)
FOREVER SUMMER

As featured in

FOREVER SUMMER

Method

  1. Preheat a grill or oven to the fiercest it will go.
  2. Quarter the figs, taking care not to cut all the way through to the bottom, so that they open like flowers, or young birds squawking to be fed worms by their mummy, and sit them, thus opened, in a heatproof dish into which they fit snugly.
  3. Melt the butter in a small saucepan, then add the cinnamon, sugar and flower waters. Stir to combine and pour into the figs.
  4. Blister under the hot grill or bake in the oven for a few minutes and then serve; it's that quick. Just give each person a couple of figs on a side plate. Splodge alongside some mascarpone over which you drizzle some of the conker-dark syrup, then sprinkle over some of those green, green shards of pistachio.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment