Figs are in season during August and September although you may still be able to find them into October. They can be eaten raw and go really well with goat’s cheese and continental meats. However with a little bit of cooking and very little preparation you can turn this humble little fruit into an impressive dish.
If figs are not in season when you are reading this, try pears, plums, pineapples or bananas or something else that tickles your fancy. This can be eaten for breakfast, as I did earlier today, or for dessert served with Banana Ice Cream. It would make a great alternative to Christmas pudding.
- 8 fresh figs
- 1 tsp coconut oil
- 1 tsp agave syrup
- 2 tbsp Greek yogurt 100g
Vanilla Balsamic Glaze
- 1 cup balsamic vinegar
- ½ tsp vanilla extract
The balsamic glaze can be made in advance and stored in the fridge for use on salads and meats. You will not use the whole lot, but as it takes 20mins, I like to make extra.
Place the balsamic vinegar and the vanilla in the pan and heat at a very low heat for 20mins. When you make a reduction you want it to half in volume.
To cook the figs, simply cut them in half. Heat up your frying pan and add the coconut oil and syrup. Place the figs in the bubbling sweet liquid and cook for 3mins and then turn and cook for a further 3mins.
Once this is done it is just a matter of plating it up… Place the figs on the plate, pour over the coconut syrup, dollop the yogurt and drizzle the glaze. Told you it was easy! I have also sprinkled some chopped nuts on top too, which is also delicious. Enjoy!
Calories : 221
Total Fat : 4.2g
Saturated Fat : 2.9g
Total Carbs : 45.3g
Protein : 4g