Figos em Moscatel/Baked Figs in Moscatel
It is not everyday that we see a Portuguese product winning an international competition and becoming the best in the World. This is the case for the wonderful Bacalhôa Moscatel de Setúbal, harvest of 1999 which won the 2010 International Fortified Muscat Trophy at the International Wine Challenge in London. Yesterday, I found out that my local Waitrose sells this gorgeous wine. I bought a bottle and inspired by its delicious flavour that resembles nuts and spices, decided to bake some seasonal figs with it, together with honey, lemon rind and a rough cinnamon stick that looked like a piece of tree bark. The delicate flavour of the fresh figs is complimented by the nutty, sweet, scented tones of the moscatel in this perfect for summer dessert. I have always favoured Port wine, specially because I am from the region which produces it, but this moscatel is something else. A one to try.
6 fresh black figs
4 tbsp of Bacalhôa Moscatel de Setúbal
100 gr demerara sugar
Rind of 1 lemon
1/2 tsp of vanilla essence
1 tbsp of honey
Crushed walnuts to serve
Pre-heat the oven at 190 ºC.
Slice the figs in quarters and place them upright in a oven proof dish.
Place all ingredients (apart from the figs) in a small pan and gently simmer for 15 minutes, til it resembles a syrup consistency Remove from the heat and drizzle the figs with it. Place the figs in the oven for 20 minutes. Remove from the oven, serve warm with some walnuts on top. You could serve them also with a dollop of Greek youghurt, which is quite a delicious combination.