Recipes

• Apple and Blackberry Shortcake
• Drunken Brown Sugar Bananas
• Four Hour Olive and Lemon Scented Leg of Lamb
• Gorgeously Simple Broad Bean and Parmesan Salad
• Grilled Lemon Whiting with Crushed Peas
• Honey Roasted Figs with Butterscotch Sauce
• Just Yummy Peas
• Lemon Delicious
• Melting Moments
• Pecan and Golden Syrup Tart
• Polpette - Italian Style Pork, Veal and Sage Meatballs
• Real Shepherd's Pie
• Soft Polenta with Braised Mushroom Ragu
• Spaghetti with Pork, Fennel and Tomato
• Tuscan Style Slow Braised Beans with Red Wine and Sage
• Up-the-Duff (Tinny Impaled, Beer Steamed) Chook
• Wheat Beer Sozzled Pork Spare Ribs with Sage and Garlic
• Yoghurt Cake with Lemon Syrup

 

Honey Roasted Figs with Butterscotch Sauce

1 July 2008

(serves 4)
The butterscotch can be tricky for new cooks. If in doubt, add some butter and cream to heated treacle for a different but pleasant sauce.

12 fresh figs
about 3 tbsp honey

Cooking time: about 15 minutes

Preheat the oven to 200C.
Place the figs stalk up on a lined baking tray and drizzle with honey. Roast about 8-10 minutes or until soft but not completely soggy.
Prepare the sauce, below, while cooking the figs.
Serve 3 figs per person, with the warm sauce over and around, and some natural yoghurt.

Butterscotch Sauce

130g (2/3 cup) sugar
40g butter
40mls (2 tbsp) cream

Heat the sugar in a pan and caramelise over a low flame – it should be browning evenly, but not burning. Cool slightly by placing the pan’s base in cold water, then immediate stir in the butter and cream, perhaps warming more to dissolve. You run the risk of burning the sugar, or yourself, so only do this if you’re experienced or are tired of having skin on your hands. Taste (once it’s cool, dummy) it to be sure you haven’t overcooked the sugar and turned it bitter.