Hey everyone! How are you all coping with the English weather?! 🌧☔️
It’s Wednesday and of course, as per usual we’re here to deliver an extra delicious mid-week pick me up – something we do best. 😍 As mentioned last week, we are saying au revoir to our weekly Shenanigan’s and putting all our energy (and hunger) into sharing the most mouth-watering and exclusive Avenue weekly recipes!
Before we bring to you this weeks recipe, as you already know, The Avenue hosts the best corporate events in London! We most definitely know how to throw a party and never say no to a whacky idea. If you know anyone looking for a fun and food filled corporate event, send them our way! They say to way to the heart is through the stomach and what better way to learn to cook than in laid-back family-run kitchen bursting with booze and delicious food. In fact, throwing a foodie corporate event really is the way to go. But why you ask?
Now to today’s recipe… it’s a truly delightful one. With London’s weather being bloomin’ disastrous, we thought we’d put some colour back in the sky and give you something to talk about. Without further ado The Avenue bring to you…
Roasted Figs with Orange Zest and Pomegranate Molasses!
3tbsp pomegranate molasses
1tbsp lemon juice
3tbsp brown sugar
4 thyme sprigs, leaves removed
zest of 1 orange – 3 strips and the rest grated
8 fresh figs, cut in half lengthways
100g Greek yoghurt
1tbsp icing sugar
Preheat the oven to 200c.
Mix together the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, orange skin strips, thyme, 1 tablespoon of water and a pinch of salt in a large bowl.
Once the sugar has dissolved add the figs and cover them in the glorious juices, leave to marinade!
Mix together the mascarpone, yoghurt and icing sugar in a separate small bowl until smooth and fully combined.
Remove the figs from the bowl (keeping the marinade) and tuck them cosily inside a small lined baking tray, cut side facing upwards.
Dust the figs with remaining sugar and pop in the oven to bake for approximately 20 minutes, until the sugar has caramelised and the figs have softened.
Whilst the figs are baking, pour the marinating liquids into a small saucepan and bring to the boil and simmer for 2-4 minutes or until the sauce has reduced by half and has a consistency of runny honey.
Transfer the figs onto serving plates and spoon over any leftover syrup from the baking tray.
Drizzle over the sauce reduction and place a dollop of the yoghurt mixture on the side or on the figs and sprinkle with the remaining orange zest.
Sit back, relax and enjoy your luxuriously warm and delicious figgy pud! It’s a lovely fruity recipe and perfect for the whole family to enjoy.
Have a lovely week Avenue fans. We’ll stop in next week for another dreamy recipe. If you have any suggestions or there’s something you’d love to cook – head over to our Facebook, Instagram or Twitter page and comment any foodie suggestions you may have…we’ll be waiting!
The Avenue x