September 27, 2014 by dgarnett2013
Fig and melon with ginger and star anise: A Change of Appetite by Diana Henry
- 125g granulated sugar
- 2cm root ginger, peeled and sliced
- 1 star anise
- Juice of 5 juicy limes, plus 2 broad strips of lime zest
- 6 large figs (not too ripe), stalk trimmed, halved
- 400g sweet ripe melon flesh, deseeded (the amount of flesh in 1 Ogen or Galia melon)
Put the sugar into a saucepan – one large enough to hold the figs in a single layer – with 300ml of water. Add the ginger, star anise, half the lime juice and both strips of zest.
Heat the pan, stirring to help the sugar dissolve. Bring to the boil and boil for four minutes. Reduce the heat.
Add the figs and poach them gently for three to four minutes; you just want them to be there long enough to flavour the syrup a little and also take in some of the flavouring sin the pan. You don’t want them in there so long they fall apart, though. Lift the figs out with a slotted spoon and put them into a bowl.
Discard the zest and the star anise from the syrup. Reduced the poaching liquid by about one-quarter by boiling it, then add the rest of the lime juice and leave to cool. Add the melon to the figs and pour over the cold syrup.
Leave the fruit to macerate in the syrup for at least 30 mins (though no more than three hours as the melon gets too soft). This is good with Greek yogurt and a drizzle of honey.
Eaten the day we went to Bay’s house for lunch.