baked honeyed figs and raspberries
How to make baked honeyed figs and raspberries recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
8 figs, quartered
150 g (5 oz) raspberries
4 tablespoons clear honey
finely grated rind of 1 medium orange
coconut ice cream, to serve
Method:
Cut 4 large squares of foil. Divide the figs and raspberries between the pieces of foil, drizzle over the honey and sprinkle with the orange rind.
Bring the edges of the foil up to the centre and twist to form parcels. Place on a large baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Open the parcels and serve the fruit and juices with spoonfuls of coconut ice cream.
For fig, raspberry & honey yogurt pots, crumble 8 ginger biscuits and spoon into 4 glasses. Divide 4 chopped figs and 150 g (5 oz) raspberries between the glasses and drizzle each with honey.
Spoon 3 tablespoons coconut yogurt over each and serve each topped with a raspberry. Total cooking time 10 minutes.
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| baked honeyed figs and raspberries |
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