Figues rôties à la creme

Fresh figs roasted in vanilla cream

The use of freshly ground coriander seeds gives something special to this recipe, but not to worry if you don’t have them — it will be delicious anyway.

1 pound (450 g.) fresh figs
1/2 cup (15 cl) crème fraiche or heavy cream
2 egg yolks
2-3 tbsp. sugar: cassonade, demerara or refined
1/2 tsp. vanilla extract or 1 envelope vanilla sugar
1/4 tsp. ground coriander seeds (optional)

Preheat oven to gas mark 6 (400 F, 205 C).

Grind the coriander seeds if you plan to use them. You can do this in an electric coffee grinder, which doubles brilliantly as a spice grinder.

In a small bowl, mix together the cream and yolks. Add the sugar: 2 tbsp. if you are using vanilla sugar, 3 tbsp. if you are using vanilla extract. Add the ground coriander.

Wash the figs, slice off the stems and cut into quarters. Place the quarters in a tart pan, fitting them in side by side in concentric circles.

Pour the creamy mixture over the figs. Bake for about 30 minutes, until the cream has set. Serves 3-4.

 

 

 


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