|  | | Roasted Figs with Cinnamon, Thyme and Honey | |
Ingredients Soft-skinned purple figs, around in the autumn, respond beautifully to the spicy notes of thyme and cinnamon, sweetened with honey and orange liqueur.
Serves 6
12 figs
3 heaped tbsp good runny honey
walnut-sized knob of butter
1 tbsp Grand Marnier or Cointreau
½ tsp cinnamon
1 tsp thyme leaves Method Pre-heat the oven to 375F/190C/gas mark 5.
Heat the honey, butter, liqueur and cinnamon together until liquid.
Make crosses almost to the bases of the figs, stand them upright in a roasting tin, splaying them out shamelessly as you go.
Pour the liquid over each one.
Roast for 15 minutes.
Sprinkle a bit of thyme of each, return to the oven, switch it off, leaving the door ajar, and serve 5 or 10 minutes later.
This recipe can be found in 'Simply The Best: The Art of Seasonal Cooking' by Tamasin Day Lewis, published by Cassell and Co, ISBN: 0304356549, 25.00.
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