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Roast Figs with Ginger Thins

Roast Figs with Ginger Thins

Roast Figs with Ginger Thins from the Quick After-Work Cookbook.

Roast Figs with Ginger Thins

Ingredients

Butter 15g (½oz)

Figs 4, halved

Soft light brown sugar 1 tsp

Marsala, Madeira or ginger wine 2 tbsp

Natural yogurt or crème fraîche to serve

FOR THE YOGURT THINS

Butter 25g (1oz)

Egg white 1

Caster sugar 25g (1oz)

Plain flour 25g (1oz)

Ground ginger ½ tsp

Instructions

1

To make the ginger thins, preheat the oven to 200°C/180°fan/Gas 6. Lightly grease two baking sheets. Melt the butter and set aside.

2

Whisk the egg white until stiff, then add the sugar and whisk again until stiff. Sift in the flour and ginger and fold in the melted butter.

3

Mix lightly. Put teaspoonfuls of the mixture onto the prepared baking sheets and spread out to about 7.5cm (3in), making six or seven at a time.

4

Bake each batch for 5 minutes until pale golden. Leave on the baking sheet for a few seconds to firm, then remove the biscuits with a palette knife and drape over a rolling pin to curl, cool and crisp.

5

To cook the figs, heat the butter in a pan and fry the figs, cut-side down, for 2 minutes until browned. Turn them over, stir in the brown sugar and then the wine and cook for a further 1–2 minutes until syrupy.

6

Serve the figs with the sauce drizzled over them and one or two ginger thins per person. Serve with a teaspoon of yogurt or crème fraîche.

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