Velvet Figs

10:11 pm on 14 April 2009

Make this dish several hours ahead and refrigerate so the figs have time to absorb the liqueur.


  • 125 mls unsweetened plain yogurt
  • 125 mls lightly whipped cream
  • 2 tablespoons brandy
  • 2 tablespoons crème de cacao
  • 12 large figs
  • Borage flowers of tiny mint sprigs


Blend the yogurt, cream, brandy and crème de cacao together.

Cut the figs into quarters, removing the top of the stem. Divide the figs equally between 6 small glass or crystal cups.

Cover the figs with the yogurt mixture and chill in the refrigerator for at least 2 hours.

To serve, scatter over some borage flowers if you have them, or some tiny sprigs of fresh mint.

Suggested wines to complement this recipe

Riesling late harvest
Palliser Estate Noble Riesling 2008
Dry River Late Harvest Riesling 2008

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