Easy Dessert

Poached figs with nougat cream

Name: Poached figs with nougat cream
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Yield: 6
Ingredients: 750ml fruity red wine; 2 rosemary sprigs; 5cm piece cinnamon quill; 2 bay leaves; 2 strips lemon rind, plus 1 tablespoon lemon juice or to taste; 1/2 cup (110g) caster sugar; 12 fresh figs; 300ml thickened cream; 1/3 cup (95g) thick Greek-style yoghurt; 100g soft almond nougat, chopped

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2h 15m

30m

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Figs poached in red wine and served with a nougat-studded cream make a wonderfully sweet finish to the day.

750ml fruity red wine
2 rosemary sprigs
5cm piece cinnamon quill
2 bay leaves
2 strips lemon rind, plus 1 tablespoon lemon juice or to taste
1/2 cup (110g) caster sugar
12 fresh figs

Nougat cream

300ml thickened cream
1/3 cup (95g) thick Greek-style yoghurt
100g soft almond nougat, chopped

Method

1.

Place the wine, rosemary, cinnamon, bay leaves, lemon rind and sugar in a pan over low heat and cook, stirring, until the sugar dissolves. Increase heat to medium-low and simmer for 15 minutes. Add the figs and simmer for a further 10 minutes until figs have softened. Remove the figs, increase the heat to medium-high, then simmer, without stirring, for 5-6 minutes until syrupy. Stir in the lemon juice.
2.

Halve the figs, then transfer to a bowl. Pour over the syrup, cover, and transfer to the fridge until completely chilled.
3.

For the nougat cream, whip the thickened cream and Greek-style yoghurt together until soft peaks form, then fold through most of the nougat.
4.

When ready to serve, divide the figs and poaching syrup among serving dishes, then top with remaining nougat and serve with the nougat cream.