Rose-infused figs

  • 5 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print


Rose-infused figs
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 1 vanilla bean, seeds scraped
  • 1 teaspoon rosewater
  • 3 firm ripe figs, halved
  • almond bread, to serve
  • double cream, to serve
  • dried rose petals, to serve


Rose-infused figs
  • 1
    In a small saucepan, combine sugar, water, vanilla bean and rosewater. Stir over medium heat until sugar dissolves. Increase the heat to high and bring to boil. Remove from heat.
  • 2
    Place figs in a small heatproof bowl. Pour over hot syrup and allow to cool.
  • 3
    Serve figs with almond bread, a dollop of cream, dried rose petals and a drizzle of syrup.

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