Hazelnut Baked Figs

 

A few years ago I was gifted a tiny bottle of violet syrup. It’s used to top up with e.g. Prosecco, but I decided I’d drizzle it over figs, add some goats cheese, and bake it all in the oven. I loved the smell and the taste of the violet syrup but unfortunately wasn’t able to find it in shops.

When I saw some pretty figs at the Friday market the other week, I initially bought them for photography practice but didn’t have a clue what I’d do with them afterwards. Until I remembered the baked figs.

This time I wanted to use hazelnut syrup, which turned out to be a great idea. The syrup smells really good, and I added chopped hazelnuts to the figs which made the kitchen fill with the best aroma.

The hazelnut version turned out even better than I’d expected. The only thing I would probably do differently when making this again – and I will make this again! – is placing the figs in a pie dish for baking. The reason for that is that when you drizzle them with the syrup, quite a bit ends up on the baking paper, and I think it’s easier in a pie dish to collect the syrup and pour it over the baked figs. Handling that baking paper without making a mess was a bit awkward.

The goats cheese I used is a creamy, soft, mild one. It really should be mild so as not to dominate.

If you can get your hands on figs, do give this a go – both the smell and the taste are great. They should be eaten straight from the oven while still quite warm.

This recipe makes for a great starter or savoury dessert.

Hazelnut Baked Figs

  • Servings: 4
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4 figs
mild creamy goats cheese
handful of hazelnuts, roughly chopped
hazelnut syrup

Quarter the figs and place on a papered baking tray or in a pie dish. Place a dollop of goats cheese on top of each fig quarter, sprinkle with chopped hazelnuts, and drizzle with hazelnut syrup.
[You don’t need to cut through the figs completely when you quarter them. If you serve them at a dinner, you can serve them as a star shape.]

Bake at 180°C / 350°F on middle shelf for about 12 minutes, until the goats cheese starts to get a slightly golden colour in some places. Serve warm from the oven.

 

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