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