Toffee Figs with Chantilly Cream

Cook time 15 minutes
Servings 6


1/2 cup of caster sugar

6 figs, halved

80ml Madeira (fortified wine)

300ml thickened cream, cold

4 tbsp icing sugar

1 vanilla bean

Toffee Figs with Chantilly Cream


For the cream, whisk which the sugar and vanilla bean to form soft to medium peaks. Chill until ready to serve.

Place the caster sugar in a large frying pan and allow it to just start melting. Add the figs, cut side down and cook for 1 minute before removing from the heat and adding the Madeira.

Serve the figs cut side up with a generous dollop of cream and a drizzle of the Madeira sauce.