Drunken figs with pistachios and cream

Drunken figs with pistachios and cream

Figos bêbados com pistachios e natas

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Serves
4
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In Portugal we like to poach fruit in port, and figs are at the top of my list for this treatment. They have been grown in Portugal for centuries, as have pistachios. Use roasted green pistachios for this recipe if you can find them – they’re my favourite.

Ingredients

Quantity Ingredient
280ml ruby port
60g caster sugar
12 fresh figs
3 strips orange, zested
1 cinnamon stick
50g pistachios, shelled
100ml double cream
100g creme fraiche
1 teaspoon brandy, plus more to taste
sea salt flakes, (optional)

Method

  1. Put the port in a large pan with the sugar and bring to the boil. Turn down the heat and simmer gently for 2 minutes. Add the figs, orange zest and cinnamon, cover and remove the pan from the heat. Leave to sit for 5–10 minutes, depending on how soft you want the figs to be.
  2. Meanwhile, preheat the oven to 180°C. Put the pistachios on a baking tray and bake until lightly toasted. Once cooled, roughly chop them.
  3. Whisk the cream to soft peaks and fold in the crème fraîche. Stir in the brandy. Don’t stir it too much at this stage or it may split. I like to add a little sea salt to the cream for a savoury note.
  4. Slice some of the figs in half and arrange these and the whole figs on a serving plate. Simmer the poaching liquid for a few minutes to reduce it to a glaze. Serve the figs with some of the glaze poured on top and a sprinkling of pistachios, with the brandy cream alongside.
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