Recipe: Ruth Pretty’s Barbecued Figs with Burrata, Ginger Syrup & Honeyed Almonds
Who says dessert can’t be made on the barbie?
Words & recipe: Ruth Pretty Styling & photos: Carolyn Robertson
18 fresh ripe figs, halved lengthwise
3 tablespoons honey, melted until liquid, cooled
2 x 125g burrata, drained (Burrata is a soft cheese made with mozzarella and cream.)
1 cup store-bought ginger syrup
Honeyed Almonds (recipe follows)
Heat the barbecue flat plate (preferably topped with a Teflon sheet) to medium-hot.
Brush honey over the figs and place them on the barbecue, skin-side down. When they are lightly browned, and the honey has begun to caramelize, turn figs over and cook for another 1 to 2 minutes or until lightly browned.
Place burrata into the centre of two low-sided bowls and arrange the figs around it. Drizzle each bowl with about ½ a cup of Ginger Syrup and garnish with Honeyed Almonds.
Heat oven to 160°C. Spread 100g sliced almonds on a small baking tray (preferably covered with a Teflon sheet). Bake for 4 to 5 minutes, until lightly toasted. Toss together with 1 tablespoon honey and return to the oven.
Toast for another 3 to 4 minutes or until the honey looks gooey. Remove from oven, cool and break into uneven pieces. Store in an airtight container.
I use Massimo’s Burrata and Opies Ginger Syrup. Both are sold at some larger supermarkets and speciality stores.
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