Baked figs with rosewater and halva

Baked figs with rosewater and halva. Photo / Babiche Martens

Serves 4

1 Tbs butter, softened
12 figs
2 Tbs honey
2 tsp rosewater, or to taste
1/4 cup pistachio nuts, roasted and roughly chopped
Halva to crumble over the top (available from Middle Eastern food stores)
Cream to serve

1. Preheat oven to 200C. Grease a baking dish. Slice the figs and arrange in the dish. Drizzle with honey and rosewater then bake for 20 minutes or until they begin to colour and caramelise.

2. Serve the figs sprinkled with pistachios, crumbled halva and softly whipped cream.

CHEF'S TIP

Buy your figs only 2-3 days before using. They are very perishable - look for plump, soft figs with firm stems that smell mildly sweet. If not using straight away, keep in the fridge.