recipe for Baked Figs comes from Leiths
Vegetable Bible and has been reproduced courtesy
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 .
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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 .
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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
to make Baked Figs
Preheat the oven to 170°C / 325°F / Gas Mark
the wine, sugar, lemon zest, cinnamon and nutmeg into
a saucepan. Bring to the boil and reduce by half.
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.
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.
the 2 tablespoons of the spiced wine from the dish
and allow to cool.
the cream to soft peaks and fold in the reserved cooled,
the figs warm with the pink cream.
with permission of Leiths
School of Food and Wine