HONEY-ROASTED FIGS WITH LIMONCELLO crème fraîche
8 figs, halved lengthways
2 handfuls of seedless black grapes
1 tsp caster sugar
100ml limoncello (See notes below)
1/2 cup (40g) flaked almonds
1 cup (240g) crème fraîche
Preheat the oven to 180°C.
Line a baking tray with baking paper.
Place the figs, cut-side up, on the tray. Trim grapes into small bunches and place on the tray.
In a small bowl, whisk together honey, sugar and 1/4 cup (60ml) limoncello. Drizzle limoncello mixture over the fruit, then roast for 15-20 minutes until soft and caramelised.
Meanwhile, scatter the almonds on a separate baking tray and bake for 8-10 minutes until lightly golden – check regularly as the nuts can burn easily.
Combine the crème fraîche with the remaining 2 tbs limoncello.
To serve, divide limoncello crème fraîche among 4 serving plates. Top each plate with 4 fig halves and 1-2 bunches of grapes. Sprinkle with toasted almonds and drizzle with extra honey.
If you prefer to omit the Limoncello just replace with a little fresh lemon juice to taste.
RECIPE SUPPLIED BY KATIE QUINN