Warm Rum Spiced Figs with Honey and Coconut Yoghurt
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Like, how did I eat figs for so long without ever considering warming them up and dousing in rum and lots of warm spices?
We're actually having something like this for our Christmas Day dessert this year. Swirled with a little honey and the marinating juices into some coconut yoghurt. Ooh, yum.
We like this served still warm. You can eat them as we do, as dessert, or alongside a salad with things like Parma Ham, salami and cheeses (if you eat cheese).
Warm Rum Spiced Figs with Honey Coconut Yoghurt
100ml rum (I used Captain Morgan rum)
2 heaped teaspoons coconut sugar
1 x 5cm long cinnamon stick
pinch of ground cloves
1 tsp vanilla extract
4 medium sized, ripe figs, quartered
honey, and coconut yoghurt to serve
In a small saucepan, gently heat the rum, coconut sugar, cinnamon stick, cloves and vanilla extract until warmed through but not boiling. Drop in the quartered figs (I kept the skin on mine, but you can peel them if you prefer), and stir them around to coat well. Leave on a low heat for about 5 minutes so the figs can soften and take in the flavour of the spices and the rum.
Once the figs are warmed, turn off the heat and allow to cool slightly. Serve them just warm, with a spoonful of coconut yoghurt and a drizzle of honey all over, if you like.
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Have you seen my ebook SPICE? It was written to help people find new and exciting ways to incorporate herbs and spices in their diets. All recipes are strict AIP compliant. Go have a look!