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 figs50g good, natural-coloured marzipan1 teaspoon rose-water2 teaspoons icing sugarKnead 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:
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...
Yes, a fig is a fruit. What's wrong with you anyway? Don't you like sugar?
Gangles eat some fruit pls before your teeth fall out mate
Stone
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.
Post a Comment