Figs With Sherry Cream

This was a successful dessert after today's unsuccessful dinner. I made devilled mushrooms - it was edible and the sauce was very tasty but it just didn't go very well with the mushrooms and as I was eating it I was thinking how good it would have been with eggs or some Cauldron vegetarian sausages. I'll write about that another day. Anyway, back to the dessert, I bought some figs on special offer at the weekend and they really needed using so I baked them with honey and made a Spanish inspired cream flavoured with dry sherry and almonds.


Figs With Sherry Cream (serves two)

Four Figs
2 dssp runny honey
100ml double cream
Handful of almonds, halved
1 dssp dry sherry


1) Pre-heat the oven to 220c. Now slice across and down the middle of the figs without cutting right through the bottom of the figs. Place the figs in a small roasting tray, drizzle with the honey and put them in the oven for 10 minutes.
2) Meanwhile beat the cream with a mixer until it is thick and stands in peaks. Then stir in the sherry and almonds, saving a few whole ones back to present on top of the cream.
3) Serve two figs per person with a generous dollop of cream and the pan juices spooned over the top.

Roasting figs in honey releases this gorgeous pink liquid which tastes so good. It's a bit messy this pudding but in a good way. The sherry and the almonds give a great flavour to the cream, too.