Tip : Allow the figs to cool to room temperature before plating the desert as the warm figs might melt the crème fraîsche.
Ingredients
- 8 figs halved lenghtwise
- 2 handfuls black grapes separated into small bunches and individual grapes
- 2 tbsp honey plus extra to serve
- 1/2 cup limoncello
- 1 cup crème fraîsche or rich sour cream
- 1/2 cup flaked almonds toasted
- 2-3 sprigs fresh mint for garnish
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 375℉
- Scatter 1/2 cup flaked almonds on a baking sheet and toast in a preheated oven for 8-10 minutes, or until golden brown.
- Line a baking sheet with parchment paper. Place 8 figs halved, cut side up on the baking sheet. Trim 2 handfuls black grapes into small bunches and individual grapes and add to the figs.
- Mix 2 tbsp honey and 1/2 cup limoncello in a small bowl. Drizzle 2 tablespoons over the fruit, then transfer the fruit to a preheated oven for 15 minutes or until soft and caramelized.
- Combine 2 tablespoons of the remaining honey mixture with 1 cup crème fraîsche or rich sour cream.
Servings
- Divide crème fraîsche among four plates. Top each plate with 4 fig halves and 1-2 bunches and individual grapes. Sprinkle with toasted almonds and drizzle with remaining honey mixture.