Figs are back. An early sign of Autumn but a welcome one for me. These Roasted Figs can be put together in minutes and make a delicious, simple, quick and easy pudding.
Roasted Figs with Rosemary, Honey and Ricotta
6 tbsp honey
2 tsp. very finely chopped fresh rosemary
50g thick Greek yoghurt
2 tbsp icing sugar
½ tsp vanilla bean paste or the seeds scraped from half a vanilla pod
Heat the oven to 200C/400F/gas mark 6. Cut an X into the top of each fig and squeeze the figs bottoms gently to open up the tops. Trickle a little honey into each fig – reserve about half of it for serving – place in a tin and sprinkle with chopped rosemary. Roast for 10-15 minutes, until hot and bubbling.
Beat the ricotta with the yoghurt, icing sugar and vanilla until smooth. Spoon some of the mixture into the top of each fig and trickle on some more honey just before serving.
Back raving about figs again this week. They are just such a beautiful fruit. I love their dusty, deep purple colour and their contrasting, vibrant jammy red centres. And they taste no better ever, than in this most delicious Fig and Almond Tart. Serve with a large dollop of crème fraiche.
Fig and Almond Tart
Flan tin 10” / 25cm
175g plain flour
50g icing sugar
2 egg yolks
175g ground almonds
175g golden caster sugar
1 tablespoon flour
Glug of amaretto
6 ripe figs
Put the flour, butter and sugar for the pastry in a food processor. Mix until you have breadcrumbs. Add the egg yolks and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes. In the same food processor bowl add the butter and sugar for the frangipane. Mix until smooth. Add the almonds and the egg and whiz again until smooth. Add the amaretto and the flour. Mix once more. Remove the pasty form the fridge when ready. Preheat the oven to 170C. Roll out the pastry and line the tart tin. Get a round piece of greaseproof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes. Remove from the greaseproof and add the frangipane filling. Cut the figs in half and press into the frangipane in even spacing. Bake in the oven until the farangipan is risen all over and golden brown.
I get very excited about new produce from Riverford and so, I was thrilled to see that they are now supplying figs from Spain and I couldn’t wait to give them a try.
This is a super simple salad that we used to serve at The River Café. It is nothing more than an assemblance of fabulous ingredients, but when your ingredients and that good, you really don’t need to do very much to them. I added some salted Catalan almonds, which I always pick up when I see them because they remind me of holidays. (If you can’t find them, you can always make your own.)
I also drizzled some truffle honey on my figs. I know this is not for everybody, but if you do like truffles then do check it out. Marks and Spencer stock a really great one for £6. But is you are not a truffle person, a drizzle of aged balsamic works well too. You could play around with the cheese too. I imagine that Burrata would be pretty amazing, but to tell you the truth, I find them just too rich! Tallegglio or even Gorgonzola would be delicious too. What ever you decide to add, I am sure you will agree, it looks beautiful and tastes great.
Fig, Salted Almond and Bufala Mozzarella Salad
Couple of handfuls of rocket
Few sprigs of fresh mint
1 ball good quality bufala mozzarella
2 ripe figs
Extra virgin olive oil
Handful of salted Catalan almonds
Drizzle of expensive aged Balsamic or truffle honey
Mix a little olive oil with a pinch of salt and dress the leaves. Pile on to a large plate and top with slices of mozzarella and fig. Scatter over the almonds and the herbs and drizzle with truffle honey or balsamic vinegar.