Roasted figs with pomegranate molasses and orange zest from Plenty More (page 313) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.301 in the US edition.

  • Ganga108 on March 02, 2022

    The joy of life in Autumn is definitely lead by figs. Poaching, grilling and salads feature strongly, and I can’t emphasise enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference. All sorts of things go well with figs – cinnamon, star anise, for example. Nuts. Orange. Almond butter. In this recipe Ottolenghi uses pomegranate molasses for a marinade then a rich, sticky sauce, orange peel and thyme.

  • finebec on October 28, 2018

    modification that worked well: served some warm with unreduced marinade and saved rest in that marinade. Even better. For the record, the figs were from a top of the line food store and cost much, so the difference might be in the figs.

  • radishseed on September 01, 2015

    Added orange flower water to the marinade and ate the figs with frozen yogurt instead of the yogurt-mascarpone mixture. The pomegranate-orange-thyme reduction is wonderfully sweet-sour.

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