I love figs the deep purple or succulent green exterior, red center that’s sweet but subtly savoury – or is that just me?! This post could essentially stop there, I can eat a fig in any form as is split in half to reveal the sweet red centre, quartered for a salad with parma ham, buffalo mozzarella and basil or as konfyt with cheese. I do look forward to fig season for this very versatility and to make some jam to keep for the months to come.
Today’s post is all about the roast fig
I grabbed a box of figs last week to try a new recipe for a dinner party, specifically I was looking for a roast fig recipe to try. Ialso happen to have a bit of an Ottolenghi obsession at the moment, so that was my starting point and the answer to my question.
Roasted figs in pomegranate molasses and orange zest, you can get the full recipe here. The thought of molasses made me nervous that it would be overly sweet but this recipe interestingly enough with the combination of molasses and the muscovado sugar is well balanced. The citrus and the addition of thyme cuts the sweetness and brings a light savoury element to this dessert. It’s beautifully fragrant with the pomegranate, the citrus and finally the thyme lingers in the air.
I found the recipe had quite a lot of sugar in it including the icing sugar in the greek yoghurt, mascarpone mixture that is served with the figs. I don’t think that the added sugar is necessary.
The hardest part of this recipe was finding Pomegranate Molasses, I tried my local Woolworths, a few speciality delis and then finally decided to pay La Marina Foods a visit, as expected they had the molasses. Note to self, in future always start with La Marina!
Tip: The figs are great chopped up and stirred into either muesli and yoghurt or oats.