Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roasted figs with hazelnuts
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 1 orange, zested and juiced
- 1 glass pink prosecco
- 1 cinnamon stick
- 20g (Francesco uses hazelnut but a flower honey would do) honey
- 8 purple figs
- 10 hazelnuts, crushed
- to dust icing sugar
- to serve vanilla ice cream
- a few leaves thyme
- 1 vanilla pod, split in 4 lengthways
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the zest and juice, prosecco, cinnamon stick and honey in a pan and simmer. Cool.
- STEP 2
Halve the figs and put them cut-side up in a baking tray. Top each fig with some of the mixture. Roast for 25 minutes and leave to rest for a further 25 minutes.
- STEP 3
Add the hazelnuts, sprinkle with icing sugar and put under a very hot grill until bubbling and toasted. Serve hot with a scoop of ice cream, a sprinkle of thyme and a piece of vanilla pod.
