8 ripe figs
1 tbsp butter
½ cup almonds, roughly chopped
1 tbsp desiccated coconut
2 tbsp honey
1 tsp ground cinnamon
amasi curds, mascarpone or Greek yoghurt, to serve
Heat grill to medium high. Cut a deep cross in the top of each fig and gently push open the incision so that it looks like a flower. Put the figs in a baking dish and place a small cube of the butter in the centre of each fruit. Arrange the almonds and coconut around the butter. Drizzle the honey over and then sprinkle with cinnamon. Grill until the figs are soft and the honey and butter have made a sauce in the bottom of the dish. Take care not to burn the almonds and coconut. Serve warm with dollops of amasi curds, mascarpone or yoghurt.
Mpho Tshukudu is a registered dietitian.
She holds a BSc Dietetics and a postgraduate diploma in hospital dietetics from the University of KwaZulu-Natal. She is also a FirstLine Therapy practitioner and trained in Functional Medicine at the Institute for Functional Medicine. In her practice, she uses food and its nutritional compounds, stress management, sleep and exercise to promote optimal health.
Anna Trapido is a food anthropologist who has an MA from Cambridge University and a PhD from the University of the Witwatersrand. She is also a trained chef and author of the award-winning book ‘Hunger for Freedom: The Story of Food in the Life of Nelson Mandela’.More About The Author
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