Toffee Figs with Chantilly Cream

Cook Time 15 minutes

Servings 6


1/2 cup of caster sugar

6 figs, halved

80ml Madeira (fortified wine)

300ml thickened cream, cold

4 tbsp icing sugar

1 vanilla bean


For the cream, whisk which the sugar and vanilla bean to form soft to medium peaks. Chill until ready to serve.

Place the caster sugar in a large frying pan and allow it to just start melting. Add the figs, cut side down and cook for 1 minute before removing from the heat and adding the Madeira.

Serve the figs cut side up with a generous dollop of cream and a drizzle of the Madeira sauce.


Tofu Chocolate Mousse


Toasted Nuts with Strawberry Puree