Roasted Figs With Cardamon and Orange Butter Sauce

A community recipe by Sous Jo

Not tested or verified by Nigella.com

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.

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 crÃ¨me fraÃ®che.

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.

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 crÃ¨me fraÃ®che.