Geoff Jansz demonstrated how to make the quintessential autumn dessert, using Black Genoa figs (Ficus carica ‘Black Genoa’). These delicious edible figs are at their best from January to April.
- 8 Black Genoa figs, split lengthways
- 100g melted butter
- zest and juice of 1 orange (but no white pith)
- 50ml Cointreau (optional)
- 2 tablespoons honey
- 3 tablespoons walnuts, roughly chopped
- vanilla ice-cream
- Place the figs split-side up in a small baking dish, so that they fit snugly. Pour over the melted butter and toss to coat the figs completely.
- Combine the orange juice, orange zest, honey and if you wish, the Cointreau. Stir well until the honey dissolves. Pour over the fig halves, then scatter the walnuts evenly over the top.
- Bake for 30 minutes in an oven pre-heated to 180°C, basting with the honey liquid every 10 minutes.
Serve with a dollop of vanilla ice-cream.