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Coffee-poached Figs with Orange & Hazelnuts

Guest Chef Recipe

Coffee-poached Figs with Orange & Hazelnuts
Courtesy of Katy Beskow
gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
1 spoon difficulty rating


Serves: 2

Coffee-poached Figs with Orange & Hazelnuts

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)


  • 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.


  1. Place the figs in a deep saucepan and pour in the coffee.
  2. 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.
  3. In the meantime, toast the hazelnuts in a frying pan for 2–3 minutes until gently golden.
  4. 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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