Desserts & Baking

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

4
Easy
10 minutes
Wine/Spirit Pairing
Bon Cap Organic Rosé 2005

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

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

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.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

View all recipes

Comments

Load more