Persian baked figs

Yield: 4 servings

Measure Ingredient
4¼ ounce Assorted dried fruit; approximately
Apricots
Prunes
Dates
Sultanas
8 larges Ripe fresh figs
2 tablespoons Honey
1 Orange; juiced
And finely grated zest
¼ teaspoon Ground cinnamon; plus
Extra; to dust
1 pinch Fennel seeds
6 tablespoons Anisette
OR brandy
2 tablespoons Orange flower water
1 cup Creme fraiche; approximately
1 tablespoon Pine nuts; toasted

Prep: roughly chopped the fruit so that they are about the same size.

1) In a bowl soak the dried fruit in water overnight until swollen. Drain off the liquid and return the fruit to a bowl.

2) Preheat the oven to 350F (180C/Gas 4). Cut each fig in half and carefully scoop out the flesh to leave a thin shell. Chop the flesh, add to the dried fruit mixture and stir gently. Spoon all the fruit into the fig shells and arrange in a single layer in a shallow ovenproof dish.

3) Combine the honey, orange rind and juice, cinnamon, fennel seeds, anisette or brandy and pour over the figs. Cover with foil and bake for 20 minutes, basting occasionally.

4) Meanwhile, lightly fold the orange flower water into the creme fraiche.

Divide the warm figs between serving dishes and scatter over the pine nuts.

Serve with the orange flower water creme fraiche and dust with cinnamon.

39% cff Per serving: 301 Calories, Fibre 2g Carbohydrate 37g, Fat 13g, Protein 4g.

Paul Gayler, executive Chef, The Lanesborough Hotel, Hyde Park Corner, London. Paul draws on flavors from around the world, especially the Orient and the Mediterranean -- he calls his style 'Eurasian'. Cookbooks: Virtually Vegetarian (Harper Collins); Great Value Gourmet (Orion Books); A Passion for Cheese (Kyle, Cathie). And there are two more books this year: The Ultimate Vegetarian Cookbook (Dorling Kindersley, due out in May 1999) and A Passion For Vegetables (Kyle Cathie, due in October 1999) Recipe featured in BBC Good Food magazine, March 1999. Ma NOTES : Orange flower water is used extensively in puddings and savoury dishes in the Middle East for its delicate perfume-like quality. Use it sparingly though. Preparation: 15 minutes, plus soaking; Cooking: 20 minutes; Serves 4. Vegetarian, Fruit, Desserts, Entertaining, Restaurants Recipe by: Paul Gayler, Exec Chef, Lanesborough Hotel, London Converted by MM_Buster v2.0l.

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