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Vanilla balsamic figs and raspberries, ginger'n'lime crumble and Greek yoghurt
Vanilla balsamic figs and raspberries, ginger'n'lime crumble and Greek yoghurt

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We hope you got insight from reading it, now let’s go back to vanilla balsamic figs and raspberries, ginger'n'lime crumble and greek yoghurt recipe. To make vanilla balsamic figs and raspberries, ginger'n'lime crumble and greek yoghurt you only need 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Vanilla balsamic figs and raspberries, ginger'n'lime crumble and Greek yoghurt:
  1. Provide 1 liter Greek yoghurt
  2. Get 4 large, ripe figs
  3. Provide 400 grams fresh raspberries
  4. You need Marinade
  5. You need 1 balsamic vinegar
  6. Provide 2 packages Vanilla sugar
  7. Provide Crumble
  8. You need 3 limes
  9. Take 1 fresh ginger
  10. Take 150 grams plain flour
  11. Provide 75 grams fine caster sugar
  12. Get 75 grams unsalted butter
Steps to make Vanilla balsamic figs and raspberries, ginger'n'lime crumble and Greek yoghurt:
  1. Let's start up with the crumble. Turn up the oven to 175 C. Mix flour and sugar, then add grated ginger and grated lime rind. Find out what quantity works for you, but do use enough, we want fragrant crumble!
  2. Cut up the softened butter into small cubes, add to flour mixture and rub until you have yourself crumble mixture. Spread out on baking sheet and bake in oven for about 15 minutes, or until it looks, and smells, good. Take out and let cool on baking sheet.
  3. Put about 250-300 ml of balsamic vinegar (a good, old one, please don't choose your supermarket's cheapest!) in a small pot. Add vanilla sugar and boil down until slightly syrupy.
  4. Cut the figs in half and marinate in the balsamic syrup. I used a marinade injection needle, but just drizzle it all over and toss lightly if you don't have that. Drizzle'n'toss the raspberries too
  5. Put raspberries and figs under the oven grill until soft, but not completely mushy. Take out, let cool and cut figs into wedges (aim for 6 wedges per full fig, so three per half). Keep all the juices that came off on the side.
  6. Divide the yoghurt over your favorite bowls, spread the fig wedges around the edge, toss in the raspberries, drizzle over the juice left over from grilling.
  7. sprinkle over the crumble, grab a spoon and finish bowls to the bottom.

For the roasted figs, cut off the tops of the figs and make a cross in the top of each. Squeeze gently to open the figs up slightly. Make a stunning dinner for a crowd, delicious party food for everyone, festive desserts and much more with our best ever Pinch of Nom Christmas recipes. This bundt cake is just asking to come to your next brunch. It's rich, vanilla-y crumb is packed with diced figs.

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