Ingredients

Method

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

Method

Ingredients

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.