Tomorrow will mark 10 wonderful years of being married to my lovely Joel. In a lot of ways it seems to have gone very quickly indeed but then when I think about all we’ve done, the experiences we’ve shared and all the children we’ve had it makes sense. We are sneaking away to Noosa to celebrate but I might just have to share some of the good food we will be eating on facebook.
All those years ago, Joel and I had a very relaxed dinner with both our families to celebrate our engagement and for dessert we had a variation of this recipe which is why I wanted to make it this week – for old times sake and also because it is so yummy. Most fruits can be roasted but figs and pears and my absolute favourite – very simple, very chic but most importantly very, very delicious.
Figs and pears are ready for eating right now. Right now. If you have vanilla sugar that is the most delicious. I always keep vanilla beans in my jar of caster sugar and I find that is an easy way to get some vanilla flavour into the sugar. Serve with sweetened whipped cream, double cream, mascarpone or ice cream (vanilla, caramel or burnt caramel ice cream). Some crushed praline sprinkled over the top would be beautiful.
roasted figs and pears with marsala
(here are the quantities I make for 2)
2 ripe figs
1 ripe pear
a drizzle of Marsala
1 tablespoon of caster sugar or vanilla sugar
whipped cream sweetened a little with vanilla sugar
really good ice cream
Preheat oven to the highest it will go.
Use a knife to slice a cross on top of the fig, just about 1/2 way down. Slice the pears in quarters lengthwise and remove the core. Arrange in a baking dish. Drizzle over a little Marsala and sprinkle over the sugar, making sure you get some inside the fig.
Roast for 5 minutes or until the fruit is soft and slightly caramelised. Serve straight away with a big dollop of cream and a scoop of ice cream if you want.