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Figs poached in Pernod and served with crème fraîche and freshly cracked black pepper

Figs poached in Pernod and served with crème fraîche and freshly cracked black pepper

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Figs poached in Pernod and served with crème fraîche and freshly cracked black pepper

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

½ cup sugar
½ cup Pernod
6-8 fresh figs, halved
250 g crème fraîche
Freshly cracked black pepper

Method

Place the sugar and Pernod in a large saucepan and bring to the boil, until syrupy.
Add the fig halves and heat through for 3 minutes on each side.
Plate and serve with a dollop of crème fraîche and freshly cracked black pepper.