Roast figs with panna montana

Method

1. Set the oven to 200C/gas 6. Cut a 1 cm deep star shape on the top of each of the figs. Squeeze the bases with your fingers to open them up like a flower. Place the figs in a roasting pan and place a knob of butter on the top of each fig. Sprinkle with the sugar and the brandy.

2. Place in the oven and roast for about six to eight minutes until hot and golden brown.

3. Whilst the figs are cooking, whip the cream until thick, and then fold in the vanilla and granulated sugars, the cognac, Grand Marnier, kirsch and apricot liqueur. Place in the fridge to chill.

4. Remove the figs from the oven and serve two per person with the whipped cream on the side.

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Ingredients

For the roasted figs

8 whole ripe figs
30g Butter
30g caster sugar
50ml Brandy

For the panna montana

200ml double cream
2 tbsp vanilla sugar
2 tbsp granulated sugar
2 tbsp Cognac
1 tbsp Grand Marnier
1 tbsp kirsch
1 tbsp apricot brandy

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