Roasted figs with pomegranate molasses and orange zest from Essential Ottolenghi: A Collection (page 313) by Yotam Ottolenghi

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Notes about this recipe

  • 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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