Fresh, in-season figs poached in honey, vanilla and rosewater make for an incredibly easy, elegant dessert. Just add Greek yoghurt or ice cream to finish it off!

15 min
2 min


  1. 1 cup (150ml/360g) honey
  2. 2 tsp Queen Natural Rosewater Essence
  3. 1 tsp Queen Vanilla Bean Paste
  4. 12 fresh figs
  5. 1 cup (250ml/g) thick Greek yoghurt or ice cream, to serve
  6. 1 tbsp (10g) pistachio kernels, finely chopped


  1. Step 1

    Using a small sharp knife, cut a cross on the top of each fig through the stem open slightly.

  2. Step 2

    Combine honey, Vanilla Bean Paste, Rosewater Essence and 1 tbsp water in a heavy-bottom saucepan and heat gently until mixture comes to a simmer.

  3. Step 3

    Add figs to honey mixture, standing up in sauepan. Cook for 1 minute spooning honey mixture constantly over fruit whilst cooking.

  4. Step 4

    Transfer figs to a plate and top with additional poaching syrup. Serve with yoghurt or ice cream and garnish with pistachios.

To make this dessert dairy free, simply swap Greek yoghurt for coconut yoghurt or coconut ice cream.

Comments & Reviews