Recipe: Figs roasted with Bay Leaves, spices and Petimezi

Homer St

  • Recipe: Figs roasted with Bay Leaves, spices and Petimezi
  • Recipe: Figs roasted with Bay Leaves, spices and Petimezi
  • Recipe: Figs roasted with Bay Leaves, spices and Petimezi
  • Recipe: Figs roasted with Bay Leaves, spices and Petimezi
  • Recipe: Figs roasted with Bay Leaves, spices and Petimezi

Figs roasted with bay, spices and petimezi (Σύκα ψητό με δάφνης, μπαχαρικά και πετιμέζι)

Thanks to Katrina at Mulberry and Pomegranate for this simple yet delicious recipe which features our Daphnis and Chloe Balsamic Bay Leaves.

This recipe is a little tribute to the different regional styles of preparing figs in Greece. It incorporates the traditional Cretan touch of some petimezi, as well as some spice elements - balsamic bay leaves, a little cinnamon, nutmeg and black pepper. I love using the Daphnis and Chloe Balsamic Bay Leaves in this dish. They have a wonderful sweet spicy quality, with a hint of nutmeg. I like to enhance this element in this dish by also adding an extra pinch of nutmeg.

The spicy-sweet figs are perfect served with the contrasting texture of a little fresh mizithra made from sheep or goat's milk. You could substitute a little ricotta or fresh goat's cheese if you prefer. 

Serves 4

Prep 5 mins, cooking 15 mins

Ingredients
8-12 fresh figs, halved
1 tablespoon unsalted butter
3 tablespoons petmezi
6 Daphnis and Chloe Balsamic Bay Leaves 
Pinch ground cinnamon
Pinch of ground nutmeg
Pinch sea salt
Pinch of freshly ground black pepper
Fresh mizithra to serve, or you could substitute with fresh ricotta
Method
 
1. Preheat the oven to 180C fan forced or 200C.
2. Put the figs, cut side up, in a lined roasting tray.
3. In a small saucepan, melt the butter over low heat, and whisk in the petimezi and spices (except the bay leaves).
4. Drizzle the hot petmezi butter over the figs, tuck the bay leaves around the figs and roast in oven until very soft, about 15 minutes. Serve with the fresh mizithra or ricotta.

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