Roasted figs with hazelnuts

  • serves 4
  • Easy

Treat your guests to this dessert of figs drizzed in a honey and Prosecco syrup, topped with crunchy hazelnuts and served with cooling vanilla ice cream.



  • orange 1, zested and juiced
  • pink prosecco 1 glass
  • cinnamon stick 1
  • honey 20g (Francesco uses hazelnut but a flower honey would do)
  • purple figs 8
  • hazelnuts 10, crushed
  • icing sugar to dust
  • vanilla ice cream to serve
  • thyme a few leaves
  • vanilla pod 1, split in 4 lengthways


  • 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.

Nutritional Information

  • Kcals 149
  • Carbs 19.2g
  • Protein 2.8g
  • Fat 5.1g
  • Salt 0.02g
  • Fibre 2.9g