Eating In

For this the figs have to be ripe. Find an ovenproof dish that you can put on the table, and one in which the fruit can fit snuggly. Dip each fig in water and then roll in caster sugar and place it in the dish. Bake them in a hot oven, gas 7-8, 220⁰C, 425⁰F, for about 20 minutes until the sugar has disappeared and turned into a rich brown juice at the bottom of the dish. Cool. Then chill and serve with cream. There were a few left over so we whipped them up with cream in the blender and just ate them.