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Roasted Figs With Cardamon and Orange Butter Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I bought this recipe book "100 Great Desserts" by Mandy Wagstaff for this recipe. When figs do come into season, we can buy them by the crate, then it's just a case of how many ways can we enjoy them. Thought this recipe sounded good.

I bought this recipe book "100 Great Desserts" by Mandy Wagstaff for this recipe. When figs do come into season, we can buy them by the crate, then it's just a case of how many ways can we enjoy them. Thought this recipe sounded good.

Ingredients

Serves: 8

Metric Cups
  • 16 black figs
  • 3 fig leaves (if available)
  • 100 grams butter
  • 100 grams caster sugar
  • 1 orange (zest and juice of)
  • 6 grams cardamom pods (split)
  • 1 tub creme fraiche (a large tub)
  • 16 black figs
  • 3 fig leaves (if available)
  • 3½ ounces butter
  • 3½ ounces superfine sugar
  • 1 orange (zest and juice of)
  • ⅕ ounce cardamom pods (split)
  • 1 tub creme fraiche (a large tub)

Method

Roasted Figs With Cardamon and Orange Butter Sauce is a community recipe submitted by Sous Jo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180 C (350F, Gas 4).
  • Stand the figs upright on their ends. Cut carefully down through the skin and flesh into quarters, only cutting halfway through to the base so that they remain intact.
  • Select an ovenproof dish which can double as a serving dish and is just large enough to take the fruit in a single layer. Lay the fig leaves on the bottom, allowing them to come up the sides if desired. Arrange the figs on top.
  • Melt the butter in a small l pan Add the sugar, orange zest and juice and the split cardamom pods; spoon over the figs.
  • Cook in the preheated oven for 15-20 minutes, basting frequently until soft and beginning to caramelise.
  • Cool slightly before serving straight from the dish with lashings of crème fraîche.
  • Preheat the oven to 180 C (350F, Gas 4).
  • Stand the figs upright on their ends. Cut carefully down through the skin and flesh into quarters, only cutting halfway through to the base so that they remain intact.
  • Select an ovenproof dish which can double as a serving dish and is just large enough to take the fruit in a single layer. Lay the fig leaves on the bottom, allowing them to come up the sides if desired. Arrange the figs on top.
  • Melt the butter in a small l pan Add the sugar, orange zest and juice and the split cardamom pods; spoon over the figs.
  • Cook in the preheated oven for 15-20 minutes, basting frequently until soft and beginning to caramelise.
  • Cool slightly before serving straight from the dish with lashings of crème fraîche.
  • Tell us what you think