Figs are abundant in my garden. Let’s explore the flavour of figs combined with pears, marmalade, honey and cream. Today, no alcohol, and no poaching technique. It’s bake technique. For a change I am using fraiche cream instead of mascarpone cream; instead of yoghurt, I am using double cream; instead of vanilla essence, I am using peppermint essence; instead of marmalade, I am using running honey.

Google: “Cream fraîche is a thick, cultured cream with a mild, tangy flavour that’s used in many recipes. In Australia, crème fraîche is made using an artificial process because dairy products must be pasteurized. Crème fraîche, with its rich and creamy texture, is sensational stuff. It can thicken up a pasta sauce, add an extra few togs of richness to a soup, and capably cool down any curry you might have been a bit heavy-handed with the chillies. There’s not many dishes that a healthy dollop of crème fraîche can’t improve. Can crème fraîche be a part of a heart-healthy diet? Yes, in moderation, crème fraîche can be a part of a heart-healthy diet. As long as you don’t go overboard with it, it’s a nice way to add some calcium and healthy fats into your system.”

I am glad to experiment using different cream for my baked figs and pears. You never try; you will never know what you are going to miss out the flavour and combination with figs and pears. I have to say as a dessert person it’s healthy in moderation eating dessert with honey, cream fraiche and any fruits. It’s boosted the flavour with spices and delicious. Let’s bake!!!

Ingredients

150 ml honey
150 g caster sugar
50 gm butter, cubed
60 ml orange juice (bottle, bought)
30 ml lime juice (bottle, bought)
1 cinnamon stick
6-8 black peppercorns
4 ripe pears, unpeeled, and cored
3 figs, removed stems, 2 figs halved and 1 bigger fig make 2 small cross cut and press to open
5 Tbs marmalade jam
cinnamon powder

Cream Ingredients
60 g cream fraiche
60 g cold double cream plus 2 Tbs
1 Tsp granulated sugar
1/2 Tsp peppermint essence
1/4 Tsp marmalade

Method

Preheat oven to 240 degrees C. n a small bowl, whisk together the cream fraiche, sugar, and peppermint essence until smooth. In a separate large bowl, whip the cream until it reaches stiff peaks. Add the cream fraiche to the bowl with the whipped cream. Use a rubber spatula to gently fold them together until smooth and blended. Place in fridge till needed.

Next stir marmalade, honey, sugar, juices, black peppercorns and cinnamon stick in a baking pan large to fit halved pears and cut open figs.

Add butter, line around pan near pears cut-side down, halved figs and fig gently press to shape like a flower standing up. Place pan in oven and turning halfway through, until tender caramelised about 20-25 minutes.

Remove pears and figs from to plate, place pan back in oven to reduce sauce a bit for 1-2 minutes in oven. Remove from oven. Then use greased brush spoon some sauce and brush top of pears, till you see a strip of thick syrup. Pour a big spoon of sauce onto plate.

Bring out cream, use a small spoon to scoop the cream; filled the holes of halved pears and the stand fig flower with cream. Then dollop sauce on one pear on top of cream. The other pear drizzle sauce on top of cream.

Place two halved figs opposite the two pears, followed by 2 scoops of cream under the flower fig. Then the other two halved at the bottom. Dollop sauce onto the figs and onto one cream. Enjoy!!!

Note: Check the firmness of pears, you might need less time say about 15 minutes through baking. You may use lemon zest and juice in your cream. You might want to add 1 star anise in. You can use maple syrup, treacle syrup or glucose syrup. You may omit juices.

https://helenscchin.com/2021/03/08/figs-pears-with-marmalade-honey-and-cream/

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