Back to the roots

Honey and vanilla roasted figs with coconut kisses

Honey & vanilla roasted figs with coconut kisses

Serves 4

For the coconut kisses:

4 egg whites

230g caster sugar

60g desiccated coconut

150ml double cream, whipped

For the roasted figs:

8 figs

1/2 vanilla pod

2tsp honey

100ml water

For the coconut kisses

  1. Pre-heat oven to 120°C. Start by making the meringues and line 2 baking trays with parchment paper.
  2. 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.
  3. Bake for 1½ hours, turn the oven off and allow the meringues to cool. Sandwich the meringues together with the whipped cream.

For the roasted figs

  1. 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.
  2. Bake for 7 minutes and leave to cool.

Photographs: David Merewether