Cobbler With Port Macerated Figs
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.