Saffron Scented Fresh Figs With Cinnamon and Honey
"A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses!"
photo by IngridH
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
4 Baked Figs
- Serves:
- 4
ingredients
- 50 g white sugar
- saffron (1 large pinch)
- 1 cinnamon stick
- 2 tablespoons honey
- 8 fresh figs, cut in half lengthways
- 150 g thick Greek yogurt, to serve
directions
- Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
- Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
- Serve the figs warm with the yogurt and drizzled with the saffron syrup.
- Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
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Reviews
-
Another winner! DH brought me some fresh figs, and this seemed like the perfect way to use them. The syrup has a beautiful golden color, and smells just heavenly! A worthy use for that oh so expensive pinch of saffron. I also used a local honey, and the combination of flavors was just wonderful. A little sweet from the syrup, a little tart from the yogurt- just the perfect light dessert to finish an al fresco meal. Thanks so much for posting, Karen, I'll definitely make this again when the figs on my tree are ripe! Made for ZWT6. -
Really, really awesome! So simple to make & with a wonderfully satisfying taste, too! Really enjoyed the combo of cinnamon, honey & fig! This is definitely a recipe I want to make another time when I have company ~ Would really like sharing this with others! Thanks for posting it! [Made & reviewed as part of a challenge while in Greece with ZWT6] -
How delicious. Figs here are not completely ripe, so I cut the ripest ones I could find from the tree and simmered about 8 minutes to get them 'fork tender'. The addition of saffron to the syrup was what brought this over the top. It added colour, and that delicate, slightly medicinal taste that is so good. (for those of you who have never had saffron, do give it a try - it adds wonderful flavour and colour!). Used our own delicious Greek thyme honey and served with a dollop of greek yoghurt for breakfast. Thanks! -
Outstanding Luscious! Loved the sweet home grown figs enhanced with home grown saffron making the intoxicating syrup made with Recipe #226197. Merci! Made for http://www.recipezaar.com/bb/viewtopic.zsp?t=308850&postdays=0&postorder=asc&start=0 The Magic of Herbs! Yes! Did enjoy it warm with chilled yogurt.
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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