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Ingredients
- 12 ripe figs, halved
- 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
- 1 egg, lightly beaten
- 2 tablespoons glace (or crystallised) ginger, chopped
- 1/3 cup brown sugar, for sprinkling
Method
- PLACE the figs in individual ovenproof gratin dishes.
- WHISK together the PHILLY and egg before stirring in the ginger.
- Dollop the PHILLY mixture over each fig half.
- Sprinkle liberally with brown sugar.
- COOK under a hot grill until sugar is melted and bubbling and PHILLY is set.
- Allow to cool slightly.
- Serve immediately.
