Figs with Marsala & honey
- 12 fresh figs
- 4 cinnamon sticks, or a pinch of ground cinnamon
- 2 tbsp clear honey
- 4 tbsp Marsala (or sweet sherry)
- Greek yogurt, to serve (or cream)
Pre-heat the oven to 190C/170C Fan/Gas 5. Trim the stems off the figs and cut a deep cross in the top of each fig, pulling them open slightly. Arrange the figs in an ovenproof dish that’s large enough to hold them in a single layer. If you’re using the cinnamon sticks, tuck the pieces in-between.
Mix the honey with the Marsala (or sherry) and the ground cinnamon, if using. Drizzle over the figs. Cook in the oven for about 15 minutes or until soft, basting with the juices occasionally.
Divide the figs and syrup between 4 plates and serve warm with Greek yogurt or cream.
To cook on the barbecue: Pre-heat a barbecue until only the hot embers remain. Cut 4 pieces of foil and put three figs on each piece with a cinnamon stick, if using. Drizzle on the syrup from step 2. Bring up the edges of the foil to make a parcel with room inside for the air to circulate and seal tightly. Cook for 15 minutes.
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