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Рецепт Persian Baked Figs
by Global Cookbook

Persian Baked Figs
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Ингредиенты

  • 4 1/4 ounce assorted dry fruit, approximately
  •     apricots
  •     prunes
  •     dates
  •     sultanas
  • 8 lrg ripe fresh figs
  • 2 Tbsp. honey
  • 1 x orange, juiced
  •     and finely grated zest
  • 1/4 tsp grnd cinnamon, plus
  •     extra, to dust
  • 1 pch fennel seeds
  • 6 Tbsp. anisette
  •     Or possibly brandy
  • 2 Tbsp. orange flower water
  • 1 c. creme fraiche, approximately
  • 1 Tbsp. pine nuts, toasted

Инструкции

  1. Prep: roughly minced the fruit so which they are about the same size.
  2. In a bowl soak the dry fruit in water overnight till swollen. Drain off the liquid and return the fruit to a bowl.
  3. Preheat the oven to 350F (180C/Gas 4). Cut each fig in half and carefully scoop out the flesh to leave a thin shell. Chop the flesh, add in to the dry fruit mix and stir gently. Spoon all the fruit into the fig shells and arrange in a single layer in a shallow ovenproof dish.
  4. Combine the honey, orange rind and juice, cinnamon, fennel seeds, anisette or possibly brandy and pour over the figs. Cover with foil and bake for 20 min, basting occasionally.
  5. Meanwhile, lightly fold the orange flower water into the creme fraiche.
  6. Divide the hot figs between serving dishes and scatter over the pine nuts.
  7. Serve with the orange flower water creme fraiche and dust with cinnamon.
  8. Paul draws on flavors from around the world, especially the Orient and the Mediterranean - he calls his style 'Eurasian'. Cookbooks: Virtually Cheese (Kyle, Cathie). And there are two more books this year: The Ultimate