There’s one thing that marries perfectly with the subtle flavour of figs – pomegranate juice. Sharp and tangy and quite intense but somehow it doesn’t take over this dish. The fig comes through in texture and taste. This is a simple recipe to stew figs and served with some cream flavoured with some rose water for a touch of the exotic. It was light and fresh and pretty tasty too.
INGREDIENTS:
6 small figs
250ml pomegranate juice
150ml red wine
2cm cinnamon stick
200ml cream
1 tablespoon rose water
DIRECTIONS:
In a small saucepan, combine the wine, pomegranate juice and cinnamon and bring to a simmer. Simmer gently for 5 minutes until all the alcohol has burned off and the sauce reduced a little. Drop in the figs and simmer for a further 10-15 minutes, until the figs are soft but not falling apart. Remove them from the pan and set aside. Simmer the sauce for a further 5-10 minutes until it reaches a consistency where it just coats the back of a spoon. Remove from the heat and pour over the figs. Refrigerate for 1 hour.
To make the cream, combine with rose water and whisk until stiff peaks.
SERVING:
Serve the figs with some syrup poured over and a dollop of cream on top. If you like, sprinkle with almonds or pistachios and a dusting of cinnamon.
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I’ve never cooked with pomegranate juice before, and this recipe seems ideal (and easy). And the rosewater cream gives it a nice Middle Eastern touch.