Sunday, 18 September 2011

Figs in Rose Water

This recipe is simple yet very elegant. Hot baked figs perfumed with fragrant rose water and caramelized with brown sugar. Earthy taste of figs flirts with a floral aroma of rose water and citrusy notes of a lemon. A dollop of light but creamy Crème fraiche on the side, adds robustness to the texture of this dessert. Pink juice of warm figs oozes on to the plate as soon as you touch softened figs with a fork. I like to decorate each serving plate with a washed rose petal to accent aromatic notes of rose water.


15 grams of butter, 8 fresh figs, 1 lemon, few drops of rose water, 6 tbsp brown sugar, 6 tbsp Crème fraiche.


Preheat your oven to 400F. Grease your baking sheet with a little bit of butter. Wash your figs and cut in a half. In a separate bowl juice one lemon and add some rose water. Toss figs in this mixture and let them sit in lemon juice and rose water for few minutes. Lay out your figs cut side down on your greased baking sheet. Sprinkle them with brown sugar. Bake in the oven for 3-4 minutes. Turn them and sprinkle them with more sugar. Bake for another 3-4 minutes. Serve them hot in the juice that they produce while baking. Add a dollop of Crème fraiche on the side.