These figs in pomegranate concentrate are a lovely accompaniment to crème brûlée or any other dessert that needs some extra punch. Figs in season have to be one of my favourite fruits. We grey up with two fig trees which produced luscious green figs which we had to get before they dropped to the ground and were devoured by the birds. I much prefer Turkish figs, not only for their deep dark colour but because I can eat them skin and all. Here I have used them to make a dessert.
- 1 Turkish fig per person, cut in half
- 1 - 2 tablespoons pomegranate concentrate
- In a saucepan heat the concentrate and as soon as it starts bubbling add the figs
- allow the concentrate to fully coat the figs, but do not allow the figs to overcook
- serve immediately
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