Roast Figs with Panna Montana

Brandy roast figs and a gorgeous boozy cream make James Martin's sublime dessert short on effort but not on flavo
By James Martin
Roast Figs with Panna Montana
  • Rating:
  • Serves: 4
  • Cook Time: 8 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the roasted figs

  • 8 whole figs
  • 30 g butter
  • 30 g caster sugar
  • 50 ml brandy

For the panna montana

  • 200 ml double cream
  • 2 tbsp vanilla sugar
  • 2 tbsp granulated sugar
  • 2 tbsp cognac
  • 1 tbsp Grand Marnier
  • 1 tbsp kirsch
  • 1 tbsp apricot liqueur


1. Set the oven to 200C/gas 6. Cut a 1 cm deep star shape on the top of each of the figs. Squeeze the bases with your fingers to open them up like a flower. Place the figs in a roasting pan and place a knob of butter on the top of each fig. Sprinkle with the sugar and the brandy.

2. Place in the oven and roast for about six to eight minutes until hot and golden brown.

3. Whilst the figs are cooking, whip the cream until thick, and then fold in the vanilla and granulated sugars, the cognac, Grand Marnier, kirsch and apricot liqueur. Place in the fridge to chill.

4. Remove the figs from the oven and serve two per person with the whipped cream on the side.

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