Coffee-poached Figs with Orange & Hazelnuts
Guest Chef Recipe
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones
'This is one of my favourite autumnal desserts, when figs are in season and at their best. After a hearty casserole or pie, a light pudding like this works a treat.' (Katy)
Ingredients:
- 4 fresh figs, washed
- 500ml (171⁄2fl oz/2 cups) strong black coffee
- 1 tbsp soft brown sugar
- 2 whole cardamom pods
- Pinch of ground cinnamon
- Zest of 1 unwaxed orange
- Generous handful of blanched hazelnuts, roughly chopped
- Serve with a spoonful of smooth vanilla soya yoghurt to contrast with the hot, poached figs.
Method:
- Place the figs in a deep saucepan and pour in the coffee.
- Spoon in the sugar, cardamom pods, cinnamon, and half of the orange zest, then simmer over a medium heat for 8–9 minutes until the figs are tender and the coffee sauce thickens slightly.
- In the meantime, toast the hazelnuts in a frying pan for 2–3 minutes until gently golden.
- Serve the poached figs in bowls, and ladle over a little of the coffee poaching sauce. Sprinkle over the toasted hazelnuts and remaining orange zest.
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