Sunday, October 21, 2007

Figs with Perfumed Marzipan

After the Morrocan Lamb and Cous Cous, I made these delightful little morsels: fresh figs, stuffed with rose-water flavoured marzipan and then bruléed. They are intensely sweet, but light and delicate, and a doddle to prepare. Try to get marzipan with a high proportion of almonds to sugar.

For two:
  • 4 figs
  • 50g good, natural-coloured marzipan
  • 1 teaspoon rose-water
  • 2 teaspoons icing sugar

  • Knead the rose-water into the marzipan. Cut a deep cross in the tops of the figs and stuff with the marzipan. Dust thoroughly with the sugar. Either blast under a very hot grill or zap with a blow-torch, if you're into that sort of gadgetry - whichever way, you're looking to get a reasonable crunchy caramel topping without cooking the figs below.

    4 comments:

    Paul G said...

    That sounds friggin' rank. No more fruit in savoury dishes. Erm...is a fig a fruit? Apricot in your lamb is for sure. Ban fruit. Ho hum...

    Eleanor said...

    Yes, a fig is a fruit. What's wrong with you anyway? Don't you like sugar?

    Steve said...

    Gangles eat some fruit pls before your teeth fall out mate

    Stone

    Eleanor said...

    Thank you, Stone. From what I understand though, Simone is probably glad that there is something Paul doesn't eat, else he'd eat everything before she got to it.