Peach & Fig Tagine

Ingredients
30g whole almonds
8 figs
1 Jar of Barker's Peach and Mango Chutney

For the syrup
120g caster sugar
120ml water
1 cinnamon stick, halved
^1/2 tsp ground ginger
^1/2 tsp fennel seeds
1 tbsp bush honey
^1/2 vanilla pod, split in half lengthways
A pinch of saffron

Method
Pre-heat the oven to 200°C
Put all the ingredients for the syrup into a saucepan, braise for 12-15 minutes, or until the mixture has reduced by two-thirds and thickened
Transfer to a tagine, or casserole dish
Put into oven, turn heat down to 160°C and leave to cook slowly for two hours

Serve with couscous and thick Greek yoghurt.

This mouth-watering recipe was created by Maria of Titirangi and was a prize-winner in our recent Barker's Winter Warmer Recipe Competition.

Back to Recipes

Print page