This recipe is a component of <epi:recieplink id="109335">Baked Figs with Honey and Whiskey Ice-Cream</epi:recieplink>.
Ingredients
Serves 615 fresh figs, halved
425 g (15 ounces) Demerara (brown) sugar
750 ml (26 fluid ounces) port
Step 1
1. Preheat the oven to 170°C / 325°F / gas mark 3.
Step 2
2. Halve each fig lengthways through the stalk. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, or until the figs are soft with a good thick syrup.Reprinted with permission from The Gastropub Cookbook ©2003 by Diana HenryMitchell Beazley, Inc.
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