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The earthiness of the figs is balanced perfectly with the freshness of the apples in this lovely dish from Anthony Sullivan, Executive Chef at Forte Catering.


  • 4 fresh green or black figs

  • 2 Granny Smith apples

  • 30 gm butter, unsalted

  • Pinch saffron threads

  • 100ml Chardonnay vinegar

  • 30 gm raw sugar

  • Olive oil


  • 1.

    Peel the apples, remove the cores and cut them into small pieces.

  • 2.

    Put the saffron and vinegar into a saucepan, reduce over a low heat until ¼ volume is left. Strain the saffron threads from the liquid and discard, keeping the liquid only.

  • 3.

    Melt the butter in a pan, add the apple pieces and lightly sauté until transparent. Add the saffron liquid, then sugar and cook for a few minutes until the excess moisture has gone. The apples will change to a golden colour and taste slightly sweet. Cool the apple mixture.

  • 4.

    Slice the figs in half, then, using two teaspoons, place a quenelle of saffron apples on each fig half.

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