Cobbler With Port Macerated Figs

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As your beloved neighbor and experienced chef, I would love to offer you a piece of my favorite pie so you feel a little better about the whole situation.

Spoiler alert! You will have to cook it yourself!

Cobbler is my favorite thing to make during fall. I don’t bake a lot, but this one I make almost every week of Sep, Oct, and Nov.

Pro tip: Leave cut figs in port for a little longer (like overnight) for a richer flavor. Use a good port that you would drink yourself. Please, don’t use cheap alcohol ever in cooking.

Serving size:

4 servings

Ingredients:

  • 15 Ripe Figs

  • 60 ml of good port wine

  • 125g of all purpose flour

  • 2 tsp of baking powder

  • 80g of brown sugar

  • 60g of vegan butter (yeah, the recipe is vegan btw!)

  • 120 ml of pea milk

  • 5 sprigs of thyme

  • A pinch of salt

  • Cooking spray

Nutritional value per serving:

  • 438 Calories

  • 11.2g Fat

  • 77.2g Carbs

  • 6.5g Fiber

  • 6.6g Protein

Method:

Mix figs with thyme port and leave for 2-3 hours at room temperature or refrigerate overnight.

Heat oven to 350F/180C

Mix flour with sugar, baking powder and salt.

Melt vegan butter and mix it with pea milk.

Combine dry ingredients with wet until the smooth substance is formed.

Spray a baking dish with cooking spray and put figs with a little port and thyme at the bottom.

Put batter over the top and bake for 35-45 minutes or until the top is slightly browned.

Consume right away with a scoop of ice cream.

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Blackberry Thyme and Meyer Lemon Galette

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Great Depression Cooking: Cheese Souffle