Spiced baked Figs with Vino Cotto
These baked figs are delicate and smell delicious. Can be served with a scoop of ice-cream, ginger mascarpone or along side a ricotta cake and a glass of dessert wine.
6 figs, skin clean with a dry cloth, halved
20g butter, cut into cubes
1 tbsp honey
2 tbsp Vino Cotto
1 ½ tbsp orange juice
1 tbsp brown sugar
1 tsp ground cinnamon
1 star anise
amoretti biscuit, to serve (optional)
Preheat oven to 180C.
Place figs, cut side up in a baking dish.
Place a cube of butter on figs and pour over the orange juice.
Drizzle with honey and Vino Cotto.
Combine sugar and cinnamon and sprinkle over figs.
Place star anise in baking dish and bake for 15-20 minutes or until figs are golden and caramelised.
Gently remove figs with a slotted spoon and keep warm.
Serve warm figs with dish juices and a dollop of ice-cream and crushed amoretti biscuit.