Roasted figs with honey & Greek yo­ghurt

When­ever I make this sim­ple dessert, it re­minds me that if you choose de­li­cious, good- qual­ity in­gre­di­ents, you don’t need to do any­thing fancy with them.

The Mail on Sunday - You - - Food James Duigan -

SERVES 4

4 large figs 2 tsp ground cin­na­mon 1-2 tsp manuka honey or good qual­ity honey for driz­zling (or try maple syrup for a vari­a­tion) hand­ful of rose­mary sprigs 8 tbsp Greek yo­ghurt or co­conut yo­ghurt 2 tbsp pecans, chopped and toasted

Pre­heat the oven to 180C/350F/ gas 4 and line a bak­ing tray with parch­ment pa­per.

Slice the figs into halves and quar­ters. Place them on the pre­pared bak­ing tray.

Sprin­kle 1 tea­spoon of the cin­na­mon over the figs and driz­zle with the honey. Lastly, lay the rose­mary sprigs over the figs.

Place in the pre­heated oven for ap­prox­i­mately 40 min­utes, or un­til caramelised and soft. Leave to cool for 10 min­utes.

Serve the figs dol­loped with the yo­ghurt, sprin­kled with the pecans and the re­main­ing tea­spoon of cin­na­mon. AS A BREAK­FAST OP­TION Try adding some of my Body­ism Pro­tein Ex­cel­lence to the yo­ghurt. This en­sures a good dose of pro­tein to give you en­ergy for the day.

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