Poached Figs
Preparation time
Cooking time
Total time
The figs we find here in Scotland are better cooked to bring out the flavour. You might have to seek out an independent greengrocer to find some.
Recipe type: Dessert
Cuisine: British
Serves: 2
  • 4 large figs (just wash gently, no other preparation needed)
  • 1 orange juice extracted and zest grated
  • 100 grams soft brown or demerara sugar
  • 4 cardamon pods crushed
  • 300 ml water
  • Greaseproof or non-stick paper
  1. Serves 2
  2. Find a saucepan that the figs fit snugly into. You do not want it to be too big as they will not stay immersed during cooking.
  3. Put everything except the figs into the saucepan and bring to the boil. Turn down the gas so it is just bubbling. When the sugar has dissolved, put the figs into the liquid.
  4. Bring back to a good simmer (lots of bubbles, not boiling).
  5. Place a circle of greaseproof paper over the figs to ensure they stay mostly under the water.
  6. Cook until soft. This will depend on how ripe your figs are - mine took about 10 minutes -they should be soft to the touch.
  7. Remove the figs to the bowl you'll eat from and boil the syrup to reduce it by half. Cover the figs with the sauce and add ice cream or cream.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2010/10/11/whats-in-season-october/