Baked figs with rosewater and halva
( SERVES 4 )
7/4/2010
Ingredients
| 1 Tbsp | Butter |
| 2 Tbsp | Honey |
| 12 | Figs |
| ¼ cup | Pistachio nuts, (roasted and roughly chopped) |
| 2 tsp | Rosewater, (or to taste) |
| 1 to serve | Cream |
| 1 to garnish | Halva, (available from Middle Eastern food stores) |
Directions
- Preheat oven to 200C. Grease a baking dish. Slice the figs and arrange in the dish. Drizzle with honey and rosewater then bake for 20 minutes or until they begin to colour and caramelise.
- Serve the figs sprinkled with pistachios, crumbled halva and softly whipped cream.
CHEF'S TIP Buy your figs only 2-3 days before using. They are very perishable - look for plump, soft figs with firm stems that smell mildly sweet. If not using straight away, keep in the fridge.
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