Warm figs, gently roasted with pomegranate molasses and coconut sugar, served with cold creme Anglaise, were a part of our Christmas menu this year. However they had to wait until yesterday as we were unable to appreciate this delicate dessert after all vanilla cream horns we finished with coffee on Christmas day. This often happens with some of the dishes of our planned Christmas lunch, slowly, but surely going into dinner. At least we had our ravioli this year, which were our first course.
This is a delicious and easy dessert for any occasion, 15 minutes in the oven and the dish is ready to be served with either homemade creme Anglaise, which I always make for Christmas, or any quality bought pouring custard for convenience.
- pomegranate molasses (quality balsamic vinegar can be used instead)
- coconut sugar (any aromatic sugar)
I use 2 eggs, 1 egg yolk, 60g sugar, 500ml full fat organic milk and the seeds from 1 vanilla bean to make creme Anglaise (see recipe here).
- I do not wash fresh figs, but if you decide to wash them, dry them with paper towel
- cut figs in half
- line baking dish with baking paper (for convenience)
- place figs in the dish
- add few drops of pomegranate molasses
- sprinkle with coconut sugar
- roast 10-15 minutes at 150C
- serve warm or cold
I was concerned about the taste and appearance of the dish, as figs, prepared for roasting had to wait 2 days refrigerated, before they were actually roasted. However, it only allowed the juices to penetrate fruit flesh and, I believe, made their texture to change, reaching practically melted consistency.
Below you can see some of the dishes we enjoyed for our Christmas lunch.
Prawn, leek and coriander ravioli
Quail, chicken and leek ravioli with Swiss mushrooms and sour cream, horseradish and dill sauce
Stuffed chicken roll with turkey and prunes, served cold
Vanilla cream horns
I also made some changes to my last version of Christmas cake, where sour cream and cooked lemons puree were added to the batter, based on eggs, almond meal, rice flour, butter and cottage cheese. I also used dried cidonia, smaller, harder and more sour fruit from quince family, very common in Latvia. Our friend supplies us with this wonderful intensely sour fruit, perfect in baking.
The recipe will be published in the next post.
My most sincere congratulations and warmest wishes for 2018 to all my subscribers and readers. Happy New Year!