Roasted Figs with Sweetened Yogurt

By • September 22, 2015 0 Comments

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Author Notes: This dessert represents my version of an Indian dish known as shrikhand: sweetened yogurt, seasoned with saffron, rosewater, and cardamom. I think that roasted figs partner brilliantly with the yogurt and make a simple but elegant, seasonal dessert. This yogurt dish also pairs well with tropical fruits, such as mango, papaya, and pineapple.Donna

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Serves 4

  • 8 ounces fresh, firm but ripe, black Mission figs
  • 2 teaspoons light brown sugar
  • 1 tablespoon honey
  • 1 tablespoon liqueur, such as Cointreau or whisky (or fruit juice, if preferred)
  • A strip or two of lemon or orange zest
  • 1 pinch fine sea salt
  • 1/2 cup heavy cream, well-chilled
  • 1/8 teaspoon saffron threads (a large pinch)
  • 1 cup full fat Greek yogurt
  • 1/4 to 1/2 teaspoons ground cardamom
  • 1/4 to 1/2 teaspoons rosewater
  • 1 tablespoon granulated sugar
  • 1 handful roasted, salted pistachios, coarsely chopped (optional)
  1. Preheat the oven to 400°F. Choose a baking dish that will allow the figs to bake in one layer. Rinse and stem the figs and slice each one in half. In a small bowl, combine the brown sugar, honey, liqueur (or juice), and salt. Arrange the figs, cut side down, in the baking dish and pour the honey mixture over the top. Add the citrus zest strips. Place in the oven and bake for 15 to 20 minutes, until tender but not mushy. Set aside to cool a bit.
  2. In the meantime, add the saffron threads to the heavy cream and infuse (in the refrigerator) for 30 minutes. In a medium bowl, whisk the yogurt to loosen the texture. Whip the saffron-infused cream to very soft peaks. Fold the cream into the yogurt. Add the cardamom and rosewater, starting with the smaller amounts, then adjust to your taste. Add the sugar, again, adjusting to taste.
  3. Divide the yogurt mixture amongst four serving bowls. Top with 4 or 5 fig halves and a portion of the sweet, rose-colored cooking syrup. Top with chopped pistachios, if using.

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