Monday, 13 October 2014

Roasted figs with pistachios and Soreen

 A life of a foodie blogger has its own perks as well as lovely surprises. In the last month I received two unexpected parcels with Soreen products. No note enclosed, no tasks given, a total mystery. A sliced original malt-flavoured Soreen was quickly demolished, toasted and buttered (I love to use the salted butter on Soreen for a delicious sweet & salty combination).

My guys were particularly pleased with a new Toffee Apple Soreen renamed Scream for the coming Halloween. It is a delightful squidgy apple-flavoured loaf with toffee pieces.

Orange Soreen is another tasty variety of the British icon cake. It is much lighter in colour than the original malt loaf, generously speckled with juicy raisins. I wanted to use it in a dessert of roasted figs.

Roasted figs with pistachios and Soreen
6 figs
4 thick slices of Orange Soreen
a handful of pistachios (about 2 per fig), chopped
2tbsp maple syrup
100ml Pimm's

First make the Soreen croutons, by slicing the loaf in thick 1cm slices, then cutting into cubes. Place them on a tray in the oven preheated to 180C for about 7 minutes.

Slice each fig in quarters, not quite all the way down, so that you can open it and put chopped pistachios inside. Place all the figs in a small roasting tin or ceramic dish. Drizzle with the maple syrup and pour Pimm's in. Roast for about 20 minutes at 180C. Add the Soreen croutons, and cook for another 5 minutes.

Serve with custard or cream, or even ice cream.
You get the soft figs with crunchy nuts and crisped Soreen croutons. Simply lovely.

If you liked this recipe suggestion, you might like to try Grilled peach and Soreen with ice cream.

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