If I were able to invite anyone - alive or dead - to a fantasy dinner party, Ottolenghi would 100% be on that list (alongside Dolly Parton and Herodotus...wouldn't it be a riot?). I have a big old crush on both the man and his food, so this recipe is actually inspired by not one, but two of his recipes that I've fiddled about with a bit.
The end result is a bit like a deconstructed crumble, but although that sounds just plain old wrong, it's a fun summer pudding to serve to a group of friends or little ones as everyone can get involved once the constituents hit the table.
It's really important to make sure you use good quality figs here that are ripe and squishy, otherwise it'll taste pretty grim. As figs are usually only available in the summer I would actively encourage you to use other summer fruits in this dish too, such as peaches and plums.
What's the A to V?
Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of vitamins A, E and K . The orange and pomegranate in this recipe pack a pretty hefty vitamin C punch, and the hazelnuts are particularly high in vitamin E, B7, and manganese. Serving with a big fat dollop of yogurt, cream, or ice-cream will add to your daily intake of calcium.
Ingredients (serves 4):
For the fruit
8 ripe figs, cut in half
2 plums, peaches, or nectarines
1 orange
3 tbsp of pomegranate molasses (you can find this in most larger supermarkets, or health food shops)
1 tbsp of lemon juice
2 thyme sprigs (I promise this doesn't overpower the dish)
3 tbsp of brown sugar (the darker the better)
Greek yogurt, or cream to serve
For the crumble
40 g wholemeal flour
20 g of brown sugar
30 g butter, diced into small cubes
50g hazelnuts
20 g black sesame seeds
Method
Start with the fruit. Combine the pomegranate, lemon juice, thyme sprigs, and 1 tbsp of sugar in a bowl. Add in the juice and the rind of half the orange. Mix thoroughly before adding your figs and any other fruit you're using. Stir everything together and then leave to marinate for up to 3 hours (30 minutes minimum).
Preheat the oven to 180 degrees, and move onto your crumble. Place your flour, butter and sugar in a bowl and using your hands cream everything together until you have a breadcrumb like consistency.
Mix in your hazelnuts and sesame seeds, spread the mix thinly onto an oven tray, and bake for 10 minutes until browned. (For those with a particularly sweet tooth, amp up the crumble by drizzling some maple, golden, or coconut syrup on the top before placing in the oven).
To finish, remove your figs and fruit from the marinade and place in an oven dish, sprinkle with the remaining sugar and grill for around 10 minutes - or until the fruit has softened and the sugar melted. Keep an eye on the fruit here so it doesn't burn!
Finally, pour the remaining marinade into a saucepan, add the juice of your remaining half an orange (zesting the half before you juice it), and boil. Simmer for roughly 2 to 4 minutes until the consistency becomes thicker and syrupy.
To serve, pour the marinade over your grilled fruit, sprinkle over your orange zest, and serve with the crumble and yogurt.