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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  • 4
  • Easy
  • 10 minutes
  • Bon Cap Organic Rosé 2005

Ingredients

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

Cooking Instructions

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
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