Baked Figs

Figs are plentiful throughout the Med, appearing at the end of the summer and through the autumn. Delicious fresh, of course, but this Turkish dish works well for a more complex, stylish dessert.

Recipe Author:
Sophie Baimbridge
Stylish Mediterranean In Minutes
Photography by Manos Chatzikonstantis
Reproduced courtesy of Kyle Cathie (publishing) Ltd. and Deborah McKenna Ltd.

Publisher's Copyrighted Material
Category:  Desserts  - 


For 4 people


  • knob of butter for lining the gratin dish
  • 10 figs
  • 75 ml brandy
  • 1 tablespoon honey
  • zest and juice of 1/2 lemon
  • 25 toasted pistachios or almonds, coarsely chopped (optional)
  • 100 g thick set yogurt

Baked Figs Directions

  1. Preheat the oven to 190c / 375F / Gas Mark 5.

    Choose a gratin dish into which all the figs will fit snugly and line it with the butter. Halve the figs and place in the dish. Pour the brandy over the figs and drizzle over the honey. Mix together the lemon zest, nuts (if using) and yogurt and spoon a dollop on each fig half. Drizzle the lemon juice around the figs and place in the oven.
  2. Bake the figs for about 20 minutes until the juices have reduced into a syrup. If the figs look cooked but the juices are not reduced enough, pour the juices into a saucepan and reduce, keeping an eye on it at all times to prevent it burning.
  3. Serve hot or at room temperature with extra yogurt if you wish.