Boozy fig pud (drunken figs)

Method

1. Set the oven to 180°C/gas 4. Soak the sultanas and apricots in the orange liqueur and the orange and lemon juice for 4 to 5 hours or overnight (alternatively, heat gently in the microwave giving 4 to 5 quick 10 second blasts).

2. Cut the figs in half, around the centre of the fig exposing a circle of fibrous flesh.

3. Using a teaspoon, remove the central flesh, leaving the outer skin intact.

4. Chop the flesh into small pieces and place in to the soaking fruit bowl.

5. Add the honey, cinnamon, allspice, walnuts and citrus zests and mix in gently.

6. Spoon the fruit mix into the fig skins and drizzle over any remaining juices.

7. Cover loosely with kitchen foil and cook for 15 to 20 minutes, basting occasionally with the pan juices.

8. When ready, remove from the oven and place onto a serving dish or plates. Serve with a little rosewater cream and a sprig of fresh mint.

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Ingredients

50g sultanas
85ml orange liqueur
0.5 orange juice, and zest
0.5 lemon, juice and zest
8 large fresh figs
1 tbsp clear honey
0.25 tsp ground cinnamon
0.25 tsp allspice, Jamaican
30g Walnuts, coarsely chopped

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