Method

• 1.
  Preheat the oven to 180°C. Line a baking tray with baking paper. Place the figs, cut-side up, on the tray. Trim grapes into small bunches and place on the tray.
• 2.
  In a small bowl, whisk together honey, sugar and 1/4 cup (60ml) limoncello. Drizzle limoncello mixture over the fruit, then roast for 15-20 minutes until soft and caramelised.
• 3.
  Meanwhile, scatter the almonds on a separate baking tray and bake for 8-10 minutes until lightly golden – check regularly as the nuts can burn easily.
• 4.
  Combine the creme fraiche with the remaining 2 tablespoons limoncello.
• 5.
  To serve, divide limoncello creme fraiche among 4 serving plates. Top each plate with 4 fig halves and 1-2 bunches of grapes. Sprinkle with toasted almonds and drizzle with extra honey.