Honey & Marsala Baked Figs

serves 6

A plump and juicy summer pud


  • 12 large ripe figs
  • A little melted butter, for brushing
  • 1 cinnamon stick, roughly broken
  • 6 tbsp runny honey
  • 6 tbsp marsala
  • creme to serve



  1. Cut each fig about ¾ through. Layer two large pieces of foil and brush the top one with melted butter. Place the figs and broken cinnamon stick in the middle of the sheet.
  2. Loosely bring in the sides of the foil. Drizzle the honey and marsala over the figs. Scrunch the edges of the foil together to form a loose parcel.
  3. Place the foil parcel on a barbecue over medium-hot coals and cook for 10-15 minutes until the figs are very tender, then open the parcel a little and cook for 2-3 minutes to reduce the liquid.
  4. Serve the figs with creme spoon over a little of the juice.