This Month's Recipe...
Novmeber – Baked Figs with Pear Purée
From page 182 of The New English Table.
Pears, figs and walnuts – an autumn trinity. A creamy, acidic blue cheese follows this well. Eat it with a green salad dressed with walnut oil, or buttered oatcakes (see p274 of the New English Table).
8 ripe black or green figs, cut in half
acacia honey or other runny flower honey
a few walnuts, crushed and lightly toasted in a frying pan
For the pear purée:
5 Williams or other yellow pears, peeled, cored and cut into chunks
juice of ½ lemon
Preheat the oven to 230°C/450°F/Gas Mark 8 (or, if you have a grill, you can use this instead).
Put the pears in a pan with about 2cm of water and cook gently until just soft, then purée in a liquidiser until smooth. Add the lemon juice and leave to cool. The pear purée will darken to a rust colour as it cools.
Arrange the fig halves in an ovenproof dish in a single layer and spoon about ½ teaspoon of honey on to each. Bake in the oven (or place under a hot grill) for about 10 minutes, until the edges of the figs catch a little colour. Serve hot or cold, with the pear purée and the walnuts scattered on top.