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Pan-fried Figs with Black Pepper Yoghurt


This recipe showcases Black Peppercorns.


1 tsp. black peppercorns
200g thick Greek-style yoghurt
2 tbsp. honey
6 small ripe figs
1 tbsp. butter
1 tbsp. caster sugar


Coarsely crush the peppercorns then shake through a sieve to remove the fine dust. Set aside.

Combine the yoghurt and honey, stirring well. Cut the figs in half and sprinkle the cut-sides with sugar.

Melt the butter in a non-stick frying pan and sizzle the figs for a minute or two, cut-side down.

Arrange three fig halves on each plate and add a dollop of yoghurt. Scatter with the crushed peppercorns and serve.

Source: Jill Dupleix

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