Summary
Ingredients for six. An ounce (30g) blanched slivered almonds, two ounces (50g) each pine nuts and unsalted butter, 12 ripe but still firm figs, three and a half ounces (100g) caster sugar, juice of a small lemon, five ounces (150g) crme fraiche.
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Extract
Roast Figs with Pine Nuts and Crme Fraiche
Preheat the oven to 200C/400F or gas mark 6. Spread the almonds and pine nuts on a non-stick baking ...
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