On Oct 17, 2:12Â*pm, Sacha wrote:
Ray has just brought in a 3l. plant pot half filled with ripe figs. Â*The
other half has gone to one of the family!
We have friends coming to dinner tomorrow night and I'm going to make the
following recipe but wonder what others do to cook figs?

Roast Figs with Cinnamon, Thyme and Honey by Tamasin Day Lewis

Â* Â* € Â* Â*Servings: 6
Â* Â* € Â* Â*Level of difficulty: Easy
Â* Â* € Â* Â*Preparation Time: 20 minutes
Â* Â* € Â* Â*Cooking Time: 20 minutes, plus standing
Ingredients
Â* Â* € Â* Â*3 tbsp clear honey, such as orange blossom or acacia
Â* Â* € Â* Â*walnut-sized knob of Butter
Â* Â* € Â* Â*1 tbsp orange liqueur
Â* Â* € Â* Â*1/2 tsp ground cinnamon
Â* Â* € Â* Â*12 ripe figs
Â* Â* € Â* Â*1 tsp Thyme

Method
1. Preheat the oven to 190°C/gas 5.

2. Put the honey, butter, liqueur and cinnamon in a small saucepan. Heat
gently, stirring, until liquid.

3. Using a small, sharp knife, make a cut like a cross in the top of each
fig, cutting almost down to the base.

4. Place them upright in a roasting pan, splaying them out shamelessly as
you go. Pour the liquid over each one. Roast for 15 minutes.

5. Sprinkle a bit of thyme over each fig. Return to the oven, switch it off,
leaving the door ajar. Leave the figs in the oven for 5-10 minutes before
serving.

--
Sachahttp://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

Another way is to serve two per person as a starter. Slit in the
middle like a jacket potato, squeeze to open slit and insert a slice
of Mottzarella chesse, drizze with olive oil and balsamic vinegar.
Decorate the plate with water cress, it was gorgeous when we had over
40 to lunch and very easy to prepare.

Judith