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HONEY-ROASTED FIGS WITH LIMONCELLO crème fraîche

HONEY-ROASTED FIGS WITH LIMONCELLO crème fraîche

SERVES 4

kqd_bunalun_figs (1 of 1).jpg

INGREDIENTS

8 figs, halved lengthways

2 handfuls of seedless black grapes

1 tbps Bunalun organic honey, plus extra to serve

1 tsp caster sugar

100ml limoncello (See notes below)

1/2 cup (40g) flaked almonds

1 cup (240g) crème fraîche

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METHOD

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.


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NOTES

If you prefer to omit the Limoncello just replace with a little fresh lemon juice to taste.

RECIPE BY KATIE QUINN

 
 
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