I absolutely love figs and this is one of my favourite recipes so I was excited to see beautiful fresh purple ones at the market this week. Choose firm figs as they are grilled so soften with the heat.
It’s an Ottolenghi recipe that I have used many times.
You will need:
A fig or so per person (depending upon appetite)
Muscovado sugar
A tablespoon of lemon juice
A few sprigs of fresh thyme
One orange
3 tablespoons of pomegrante molasses
1 tablespoon of water
In a large bowl mix together 1 tablespoon of muscovado sugar, the pomegranate molasses, lemon juice and water. Add a few sprigs of fresh thyme and the rind of half the orange peeled in one long strip if you can.
Cut the figs in half and pop them in the bowl. Stir to mix in with the marinade and leave for half an hour.
Take the figs out of the marinade and put into a flat dish in a single layer so they fit snugly together. Sprinkle a little muscovado sugar on the top of each one and then pop under a hot grill for about 10 minutes until the sugar has caramelised and the figs have softened. Don’t put them too close to the grill or they will burn.
Pour the left over marinade into a small saucepan and reduce to the texture of runny honey then pour this over the grilled figs.
Sprinkle with the other half of the oranged rind grated finely and some picked leaves of fresh thyme.
You can serve them warm with a scoop of good vanilla ice cream or they can be eaten cold the following day (just allow them to come to room temperature).
I serve a muscovado cream alongside. Mix equal quantities of Greek yoghurt and whipped double cream. Spread into a shallow dish and top with a thick layer of muscovado sugar. This needs to be done a few hours in advance as the layer of sugar melts down into the cream.
