Roasted figs with Marsala syllabub and roasted almonds
This dessert dish is packed with wonderful flavours from the sweet Marsala wine to the tasty maple roasted almonds.
Ingredients
For the roasted figs
- 6 figs, halved
- 200ml/7fl oz Marsala wine
- 40g/1½oz soft light brown sugar
- 1 vanilla pod, split and seeds removed
For the roasted almonds
- 150g/5½oz blanched almonds
- 4 tbsp maple syrup
For the syllabub
- 150ml/5fl oz double cream
- 1 tbsp icing sugar
- ½ lemon, juice only
- 2 tbsp Marsala wine
Method
To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft.
Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside.
To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala.
Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately.
