The French who colonized the Pondicherry area of eastern India took a liking to the local flavours and made this version their own. A larger-than-usual
Everyone loves dessert but they can often be time-consuming and difficult to make. This simple dessert using figs is super easy to make but doesn’t scrimp on flavour. This dish has a Middle Eastern twist with the inclusion of green cardamom pods adding a warm spicy hum to the humble fig. Served with lashings of marscapone and pools of caramelised, cardamom-infused sauce; this dessert is a winner every time!
Use our easy-to-follow recipe and watch along with Lynton from My Market Kitchen to whip this delectable dessert up yourself at home.
In this recipe Lynton plays on the Middle Eastern flavours of the cardamom by cooking in a Tagine but these are just as easily done in a deep-dish pan.
Spices used in this recipe
Add your rum to your tagine dish or pan and place on a low heat along with the brown sugar, vanilla paste and cardamom pods.
Bring to a gentle simmer and stir until your sugar is dissolved.
Once sugar is dissolved and your sauce is lightly bubbling add in your figs whole and upright covering the base of the dish or pan. Place your lid on and leave on a low heat for 15-20 mins.
After 15-20 mins check your figs. They should be soft-to-touch but still retain their shape. When ready, take off the heat and remove cardamom pods.
Smear marscapone on the bottom of your serving plate making small divots for the figs and sauce to nestle in. Place the figs on top and drizzle with remaining sauce from the pan. Serve hot and enjoy!