Sometimes it gets the better of me and I make impulsive purchases. What happens to many other people, more like clothes, electronics or something else, mostly happens to me when I eat. It is worst at weekly markets and there with fruits and vegetables. At home, the fresh, tempting prey also wants to be processed into dishes. I think a lot about a large part, but not about everything. Then you have to improvise and create something that does the product justice. I bought eight (why?!?!?) beautiful big figs from the greengrocer without knowing what to do with them. There were baked figs with cream filling and honey, which were served as dessert and were simply eaten. I love impulse buys, that’s how the best recipes are made!
Figs as a versatile ingredient for great recipes
The fact that you can not only use figs for sweet dishes such as cakes and desserts is nothing new. We have many recipes such as the baked figs with cream filling and honey, which focus on the popular Mediterranean fruit in different forms. Like here for example… you look:
In our cooking school, clever Betsy will tell you how best to treat figs and all sorts of interesting facts about the treat. So it’s worth checking out…but it always does with Betsy anyway!
Irresistibly sweet: Baked figs with cream filling and honey
Craving figs again? These baked figs with cream filling and honey are more than improvisation!
Wash the figs and cut crosswise (do not cut through) the top end to the bottom. Then gently push apart.
For the cream, beat the cottage cheese in a bowl until smooth. Whip the cream until stiff. Halve the lime. First squeeze out one half and cut the peel. Then squeeze out the other half and mix with the cream together with the sugar.
Fold the hazelnuts into the cream. Preheat the oven to 160 degrees. Place the figs on a baking sheet lined with parchment paper. If they tilt, trim the bottom edge a bit.
Spread the cream over the opened figs and bake in the oven for about 10 minutes. Meanwhile, grind the mint. Remove the figs from the oven, sprinkle with mint leaves and cover generously with honey. Serve the figs lukewarm.