Quince Jam Yoghurt with Maple Roasted Figs and Redcurrants

4 figs

1 1/2 tbsp maple syrup

1/2 tbsp butter/olive oil

1/2 tsp vanilla extract

A pinch of salt

500g Greek yoghurt

2-4 tbsp Apple, Quince & Gingerbread Jam

2 tsp maple syrup(optional)

redcurrants

toasted sunflower seeds

1. Preheat your oven to 200°C.

2. Rinse, pat dry, and slice each fig in half lengthwise. Place the figs cut-side up in a baking tray.

3. To make the glaze heat the butter, maple syrup, vanilla and salt until the butter has melted. Spoon the mixture evenly over the figs.

4. Bake for 10 minutes, until soft, glossy and caramelized around the edges.

5. Mix the Greek yogurt with the Apple, Quince & Gingerbread Jam and spoon into serving bowls.

6. Top with maple roasted figs and scatter with redcurrants sunflower seeds.

Serves 2

Warm maple roasted figs over creamy Quince Jam yogurt with a burst of fresh redcurrants, and a sprinkle of toasted sunflower seeds. Simple, beautiful and ridiculously good.

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Quince Jam Yoghurt with Maple Roasted Figs and Redcurrants

Serves 2

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