I know I’m getting a few months ahead of myself by posting a fig recipe (usually they come into season around late July), but when I saw some particularly plump, dark looking figs in my local fresh produce shop, I couldn’t help but cook them up with some delicious accompaniments. You could recreate this super simple recipe using any seasonal fruit- rhubarb, greengage or peach would work particularly well.
Ingredients (serves 6)
- 400ml Greek yoghurt
- 3tbsp runny honey
- 2tsp rose water
- 10-12 ripe figs
- 1-2tsp sumac
- Few sprigs thyme
- 1 pomegranate, seeds only
- 75g almonds
- Place the yoghurt, 1tbsp of the honey and the rose water in a bowl. Mix together then transfer to a muslin cloth and tie up the corners. Sit this in a sieve over a bowl for at least 24 hours (refrigerated).
- After 24 hours the liquid will have drained from the yoghurt, leaving you with a thick, smooth labneh.
- Once the labneh is ready, prepare the other elements of your dessert. Preheat the oven to 200c and line a high sided baking tray with greaseproof paper. Slice the figs into either halves or quarters (depending on your visual preference!) and spread out on the tray (cut side up). Drizzle with the remaining 2tbsp honey and sprinkle over the sumac. Roughly break the thyme into the tray too.
- Roast the figs for 20-25 minutes until very tender and sticky. While the figs are cooking, toast the almonds in a dry frying pan until lightly coloured, then roughly chop.
- To serve, spread a generous spoonful of the labneh onto your dessert plates and arrange some fig pieces on top. Sprinkle over the almonds and pomegranate seeds and lastly, garnish with some thyme, if you like.