This is utterly delicious. I devised this after being given some figs and some pomegranates by Brendan as he asked to make something special. I was amazed just how successful it was. I’m pretty sure you’ll agree. The sharpness of the pomegranate and sweetness of the yoghurt together with the mellow cinnamon are a trio made in heaven. It’s one of the best desserts I’ve ever tasted! Brendan has insisted that this dish be called “Figs Jackson” in case it becomes the peach melba of the new millennium.
2-4 fresh figs (depending on size)
2 Dutch cinnamon biscuits (as an alternative, use ginger snaps)
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
3 tablespoons natural yoghurt
1 tablespoon honey
1 tablespoon pistachio nuts (coarsely crushed)
1 tablespoon unsalted butter
Preheat the oven to 220ºC.
Place the biscuits in a plastic bag and then beat the hell out of them until the biscuits form a semi-coarse crumble. Set aside.
Combine the yoghurt with the honey and lemon juice and set aside.
Cut the figs in half and then take off a tiny slice on the back to allow them to sit steadily. Arrange the figs in an oven dish Sprinkle over 1 tablespoon of biscuit crumb over each half then a small knob of butter on each. Cook for 6 minutes in the oven. Arrange on a plate then spoon over 1 teaspoon of yoghurt then drizzle 1-2 tablespoons of the molasses all over. Finally, sprinkle over the pistachios and serve immediately.