• 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


  • 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.


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