Juliet's
Catering
Honey & Vanilla Roasted Figs with Coconut Kisses

Honey & Vanilla Roasted Figs with Coconut Kisses

Serves 4

For the coconut kisses

For the roasted figs

Pre-heat oven to 120°C. Start by making the meringues and line 2 baking trays with parchment paper.

Whisk the egg whites in a clean and dry bowl until stiff and keep whisking as you add the sugar, a dessertspoon at a time, and the mixture will become quite stiff. Stir in the desiccated coconut and spoon or pipe the mixture onto the trays to make 16 halves.

Bake for 1½ hours, turn the oven off and allow the meringues to cool. Sandwich the meringues together with the whipped cream.

To prepare the figs

Pre-heat oven to 200°C. Cut a cross in the top of each fig and place them in an ovenproof dish. Slice the vanilla pod into 8 julienne pieces and put one in each fig. Spoon the honey over the figs and pour the water in the dish.

Bake for 7 minutes and leave to cool.

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