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Baked Figs in Port with caramelised almonds

Baked Figs in Port with caramelised almonds

Baked Figs in Port with caramelised almonds
Difficulty: Easy


  • For the sugar syrup:

  • 50g caster sugar

  • 100ml water

  • -----

  • For the figs:

  • 8 ripe purple figs

  • 4 tbsp Port wine (such as ruby port)

  • 50g unsalted butter

  • 1 vanilla pod, split in half

  • freshly ground black pepper

  • 2 tsp honey

  • -----

  • For the caramelised almonds:

  • 110g flaked almonds

  • Icing sugar, for dusting

  • Crème fraîche, to serve


For the sugar syrup, place the caster sugar and water in a saucepan and stir over a low heat until the sugar has dissolved. Then raise the heat under the pan and bring the syrup to a boil. Boil for one minute, then remove the pan from the heat.

For the figs, preheat the oven to 240 ºC. Prick the figs all over using a fork. Gently heat the port in a casserole dish and allow to bubble until it has reduced by half. Add the butter, six tablespoons of the sugar syrup, the split vanilla pod and a generous amount of black pepper. Bring to the boil, then gently add the figs and the honey.

Transfer to the oven for 5-6 minutes, basting the figs occasionally with the liquid.

Meanwhile, for the caramelised almonds, sprinkle the flaked almonds onto a non-stick baking tray and dust generously with icing sugar. Bake in the oven for a few minutes, until golden-brown.

To serve, arrange the figs on serving plates and drizzle the poaching liquor over them. Scatter the caramelised almonds over them and decorate with the vanilla pods if you like. Serve with a dollop of crème fraîche.

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about the wine

Fine Ruby

Croft Fine Ruby is blended from red Ports produced in the Baixo Corgo and Cima Corgo areas of the upper Douro Valley, selected for their depth of colour, intense fruit and full, firm palate.

Fine Ruby

16°C to 18°C

Bottle standing upright

Not necessary