Roast figs with tahini & carob sauce
8 ripe figs
2 tsp olive oil
2 tsp clear honer
FOR THE SAUCE
4 tbsp light tahini
2 tbsp clear honey
1 tsp ground cinnamon
1 tsp carob or cocoa powder
Figs need to be served fat, juicy and very ripe, their dark purple skins almost bursting thanks to a healthy dose of sunshine. If you can’t find figs that fit this description then I’d advise you not to attempt this recipe as it will simply disappoint. The sauce might sound like a strange medley of flavours, but trust me it works. It’s brilliantly balanced – not too sweet, not too savoury – and is a lovely creamy counterfoil to the sweet figs. You could also pair these figs with cheese – a labneh or a creamy goats’ cheese would be ideal.
Heat the oven to 200°C/180°C fan/gas 6.
Slice each fig in half through the stalk and arrange cut-side up in an ovenproof dish, just large enough to squeeze them all in.
Whisk together the oil, honey and a pinch of salt then pour over the figs and transfer the dish to the oven to roast for 20-30 minutes.
Meanwhile, make the sauce by stirring together the tahini, honey, cinnamon and carob in a bowl. Stir in 1-2 tablespoons of boiling water to make a smooth, runny consistency.
Divide the figs among serving plates, then drizzle over the sauce.