Vanilla figs with yogurt & oaty crunch

Name: Vanilla figs with yogurt & oaty crunch
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 300 g figs; 100 g caster sugar; 1 orange (scrubbed), 3 strips peeled zest, remainder zested, juice of all; ½ vanilla pod, split; 20 g unsalted butter, melted; 30 g clear honey; 100 g porridge oats; ½ tsp ground ginger; 320 g Greek-style yogurt, to serve

Whole figs poached in a vanilla and orange syrup make for a dreamy late-summer breakfast or lighter dessert. The gingery oat topping is wonderful, but a sprinkle of your favourite granola will also do the trick.

0 out of 5 stars(0) Rate this recipe

Vegetarian1 of your 5 a day

Serves4
CourseBreakfast
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g figs
100g caster sugar
1 orange (scrubbed), 3 strips peeled zest, remainder zested, juice of all
½ vanilla pod, split
20g unsalted butter, melted
30g clear honey
100g porridge oats
½ tsp ground ginger
320g Greek-style yogurt, to serve

Remove the top stem from the figs and cut a cross to about halfway down each fruit. Put the figs in a small pan, add the sugar, strips of orange peel and juice, the vanilla pod and enough water to just cover (250-300ml). Bring to the boil, then reduce the heat to medium and simmer for 20 minutes until the figs soften entirely and the sauce has reduced and thickened.
Meanwhile, make the oat crunch. Preheat the oven to 140ºC, gas mark 1, and line a baking tray with baking parchment. In a pan, melt together the butter and honey over a medium heat, then take off the heat and mix with the porridge oats, a pinch of salt and the ground ginger. Spoon onto the prepared tray and bake for 20 minutes, until golden. Carefully toss the orange zest through the oats, then serve each person a dollop of yogurt with the poached figs, some of the syrup and the oat crunch.

Cook’s tip

The crunchy topping is a real winner – make a double batch and store in an airtight container for up to a week. It’s lovely for breakfast but can also be scattered over ice cream or ready-made meringues and cream for speedy puds.

Typical values per serving when made using specific products in recipe