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Ingredients
- 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
Method
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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.
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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.
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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