Baked Honeyed Figs & Raspberries

5 Ingredients

Number of servings

4

8 figs, quartered
150grams raspberries
4tablespoons honey
1 orange, finely grated rind
1 cup coconut ice cream (to serve)

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Cut 4 large squares of foil. Divide the figs and raspberries between the pieces of foil, drizzle over the honey and sprinkle with the orange rind.

Step 2 of 5

Bring the edges of the foil up to the centre and twist to form parcels. Place on a large baking sheet and bake in a preheated oven, 200°C , Gas Mark 6, for 15 minutes.

Step 3 of 5

Open the parcels and serve the fruit and juices with spoonfuls of coconut ice cream.

Step 4 of 5

Crumble 8 ginger biscuits and spoon into 4 glasses. Divide 4 chopped figs and 150 g raspberries between the glasses and drizzle each with honey. Spoon 3 tablespoons coconut yoghurt over each and serve each topped with a raspberry.

Step 5 of 5

Divide 6 chopped figs between 4 heatproof ramekins, then add 50 g raspberries, 1/2 teaspoon finely grated orange rind and 1/2 teaspoon honey to each. Divide 400 g Greek-style natural yoghurt over the tops and spread evenly to cover. Place 150 g caster sugar in a saucepan with 1 tablespoon water and cook over a low heat, without stirring, for about 5 minutes until the sugar melts and turns a rich caramel colour. Gently tip the pan occasionally to avoid hot spots. Quickly pour the caramel over the yoghurt, then leave to cool and set for 10 minutes.