Baked Figs With Muscat Creme Fraiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | British, Modern, Thoroughly | 1 | Servings | |
INGREDIENTS
| 200 | Orange muscat dessert wine | |
| 6 | Figs | |
| 1/2 | A vanilla pod | |
| 1 | Piece cardamom bark | |
| 3 | t | Caster sugar |
| Another 100 ml muscat wine | ||
| 250 | Creme fraiche |
INSTRUCTIONS
Preheat the oven to 200C. Bring 200ml of wine to the boil and reduce to a syrup and cool. Take 3 pieces of tinfoil and place 2 figs in each with a piece of vanilla, a piece of cinnamon, 1 teaspoon of sugar and a third of the wine. Wrap up and transfer to the oven and bake for 10-15 minutes. Remove and put on serving plates. Stir the wine syrup into the creme fraiche and garnish the hot figs with it. Converted by MC_Buster. Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 342.7mg
Carbohydrates: 32.2g
Fiber: 4.9g
Sugar: 24.2g
Protein: 1.7g