Yoghurt, Toffee Figs and Honey
- 20g soft light brown sugar
- 4-8 ripe figs, depending on size
- 300g Greek yoghurt
- 4 tsp honey
- 25g pine nuts, toasted (see tip below)
Spread the sugar out on a plate, then cut the figs in half.
Place a frying pan on a medium-high heat. Place the figs cut side down in the sugar, then place in the frying pan. Cook for a few minutes until the sugar darkens and caramelises.
As the figs cook, divide the yoghurt among the plates, drizzle over the honey and sprinkle with the toasted pine nuts. Arrange the figs on the plate next to the yoghurt, then serve.
Rachel’s Tip: To toast the pine nuts, place in a non-stick pan over a medium-high heat and cook for a minute or so, tossing once or twice, until slightly darker in colour and toasted.