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Recipe for :

Baked Figs

This recipe for Baked Figs comes from Leiths Vegetable Bible and has been reproduced courtesy of Leiths School of Food and Wine in London.

Leiths Vegetable Bible offers almost 1,000 delicious vegetarian recipes, ranging from the simple to the sophisticated. Included are recipes for snacks, salads, desserts and baking, as well as classic slow-cooked dishes and modern main courses that can be prepared in minutes . . . read more

Leiths School of Food and Wine

Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations . . . read more

Ingredients for Baked Figs

290ml red wine
45g soft light brown sugar
2 strips of thinly pared lemon zest
½ teaspoon ground cinnamon
A pinch of freshly grated nutmeg
4 large or 8 small figs
290ml double cream

How to make Baked Figs

  • Preheat the oven to 170°C / 325°F / Gas Mark 3
  • Put the wine, sugar, lemon zest, cinnamon and nutmeg into a saucepan. Bring to the boil and reduce by half.
  • Meanwhile, wash the figs and cut off the stalks.
  • Cut the figs in half and place, cut side up, in a single layer in a shallow proof dish.
  • Pour over the spiced wine and cover with kitchen foil.
  • Bake in the centre of the preheated oven for 15 - 20 minutes or until the figs have softened.
  • Remove the 2 tablespoons of the spiced wine from the dish and allow to cool.
  • Whip the cream to soft peaks and fold in the reserved cooled, spiced wine.
  • Serve the figs warm with the pink cream.

Serves 4

Leiths Vegetable Bible

Published with permission of Leiths School of Food and Wine