6 just-ripe figs
For the poaching liquid:
400 ml (14 fl oz) lightly brewed coffee
5 tbsp clear honey
1 vanilla pod
5 tbsp clear honey
1 vanilla pod
For the cinnamon cream:
200 g (7 oz) very low fat natural yogurt
1 tsp ground cinnamon
1 tsp granulated artificial sweetener
1 tsp ground cinnamon
1 tsp granulated artificial sweetener
To decorate:
mint leaves
method
1. For the poaching liquid, put the coffee and honey in a non-stick saucepan,
large enough to hold the figs in a single layer. Split the vanilla pod in half lengthways and scrape out the seeds, using a small sharp knife, adding them to the pan with the empty pod. Bring to the boil and boil rapidly for 4 - 5 minutes. Turn off the heat.
2. Pierce the figs in several places with a fine, sharp skewer, then cut each one in half vertically. Place the fig halves in the poaching liquid in a single layer. Bring to a simmer over a moderate heat, cover and cook gently for 5-6 minutes.
3. Using a slotted spoon, transfer the figs to a serving bowl and set aside to cool. Strain the syrup over the figs and leave to stand at room temperature for 1 hour, to allow the flavours to infuse.
4. Meanwhile, make the cinnamon cream. Mix the ingredients together in a bowl, cover and chill until ready to serve.
5. To serve, place 3 fig halves in each individual, shallow serving bowl and spoon over the poaching syrup. Place a dollop of cinnamon cream on the side and top with a sprig of mint.
large enough to hold the figs in a single layer. Split the vanilla pod in half lengthways and scrape out the seeds, using a small sharp knife, adding them to the pan with the empty pod. Bring to the boil and boil rapidly for 4 - 5 minutes. Turn off the heat.
2. Pierce the figs in several places with a fine, sharp skewer, then cut each one in half vertically. Place the fig halves in the poaching liquid in a single layer. Bring to a simmer over a moderate heat, cover and cook gently for 5-6 minutes.
3. Using a slotted spoon, transfer the figs to a serving bowl and set aside to cool. Strain the syrup over the figs and leave to stand at room temperature for 1 hour, to allow the flavours to infuse.
4. Meanwhile, make the cinnamon cream. Mix the ingredients together in a bowl, cover and chill until ready to serve.
5. To serve, place 3 fig halves in each individual, shallow serving bowl and spoon over the poaching syrup. Place a dollop of cinnamon cream on the side and top with a sprig of mint.
serving amount
serves 4
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