The Rhône Valley abounds with fig trees and this beautiful late-summer dessert, figues rôties aux noix caramelisées, is easy to make and delicious.
6 large figs
30 g butter
60 g sugar
½ star anise
12 walnut halves
12 roasted hazelnuts
12 almonds, cut in half
4 tbsp cream
4 scoops of good quality vanilla ice-cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the figs into quarters.
Heat the butter in a large pan, add the star anise and cook the figs for 3-4 minutes, turning them gently. Transfer the figs to plates, leaving the star anise in the pan.
Add the sugar to the pan and stir to caramelise it lightly. Add the walnuts, hazelnuts, almonds and grapes and stir for 2 minutes. Stir in the cream and mix well to obtain a sauce texture.
Serve the nuts and grapes around and on top of the figs. It's lovely served with vanilla ice-cream.