Honey Roasted Figs
Ripe figs roasted until jammy, served with thick yoghurt, thyme and a generous drizzle of honey. Five ingredients, fifteen minutes, and a pudding that looks like it came from a restaurant.
Ingredients
- 8 ripe figs, halved
- 3 tbsp Honey One Wildflower / Original Honey
- 1 tsp balsamic vinegar
- 200g thick Greek yoghurt
- A few sprigs of thyme, leaves picked
- 25g roasted hazelnuts, chopped
Method
- Heat the oven to 200°C fan / 220°C conventional.
- Arrange the fig halves cut-side up in a small roasting dish.
- Whisk 2 tablespoons of the honey with the balsamic vinegar and drizzle over the figs.
- Roast for 10–12 minutes, until softened and jammy at the edges.
- Spoon the yoghurt onto plates, top with the warm figs and their syrupy juices.
- Finish with the remaining honey, thyme leaves and chopped hazelnuts.
Serving suggestion
Lovely with a drizzle of extra honey and a few amaretti biscuits crumbled over.