Cardamom-roasted figs from Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes by Alice Medrich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on September 29, 2013

    I really wanted to love this, but as written the recipe does not succeed. (Surprisingly, for a Medrich recipe.) I knew I wouldn't get the same fig flavor with the Brown Turkey figs I had on hand (and I was right). But the big issue for me is that the cardamom was too strong (and I love cardamom). The recipe calls for cracking the pods, extracting the seeds, and stuffing them in your figs. Well, when you do that, you end up chewing through cardamom seeds in every bite- and that cardamom flavor was just way too potent. I would make this again, but use whole pods and remove them before serving.

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