I find them such tactile little creatures, so velvety soft and almost warm to the touch. They look so robust, yet you know that you have to treat them gently or they will instantly submit to heavy handling and spill their juicy contents all over whatever happens to be nearest (and usually, that is something that could well do without the addition of fig juice).
Upon hearing the word on the grapevine which said that Lidl were selling them at an extraordinarily reasonable price, we came home from Asda on a route calculated to take us past the doorstep of our local Lidl without adding any further miles per gallon. Cunning, eh?
Here they are, the six gorgeous plump little people. Excuse the camera shake, it's just that I was so excited ....
|Don't you just love their little paper cups?|
I found a recipe online for baked figs which gave me an idea of what temperature and for how long, and winged it thereafter. I can recommend the results, ooooh yes.
4-6 fresh figs
1 tsp ground cinnamon
1 tsp ground allspice
several teaspoons of runny honey (to taste, basically)
juice of half a lemon.
1. Remove the stalks from the figs, using a sharp knife. Then, cut them almost in half, then into quarters, but don't cut all the way through so that they still retain their shape and place into a baking dish. I foil lined my dish, to make washing up easier!
|Looking glamorous, ready to go in the oven|
2. Give them a squeeze from the bottom, forcing the seeds up so that they open rather like a flower.
3. Sprinkle over the cinnamon and allspice, then trickle over the honey and lemon juice.
4. Cook in a pre-heated oven at 220deg C for 20 mins.
5. If required to wait, take the four corners of the foil lining to the baking dish and gather them loosely above the heads of the figs, retaining some warmth but allowing the steam to escape. That way, they won't dry out and will be as luscious as when you removed them from the oven.
Serve with lashings of double cream. Again, sorry for camera shake - anticipation got the better of me.