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How to make Figs with hazelnut praline cream

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 120g (3/4 cup) whole hazelnuts
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) cold water
  • 185ml (3/4 cup) thickened cream
  • 2 tablespoons Frangelico or Grand Marnier liqueur
  • 6 firm ripe figs, thickly sliced

Method

  • Step 1 Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Cook in oven for 10 minutes or until toasted (see microwave tip). Remove from oven. Place hazelnuts in a clean tea towel and rub to remove skins. Coarsely chop. Line a baking tray with non-stick baking paper. Scatter hazelnuts over paper.
  • Step 2 Meanwhile, place the sugar and water in a small saucepan and stir over low heat until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 5 minutes or until toffee is golden. Remove from heat and set aside until the bubbles subside.
  • Step 3 Carefully pour the toffee over the hazelnuts on the prepared tray. Set aside for 15 minutes to cool and set. Roughly break the toffee into large pieces and place in the bowl of a food processor. Process until finely chopped. Set aside.
  • Step 4 Use an electric beater to beat the cream and liqueur in a medium bowl until soft peaks form. Use a large metal spoon to fold in half the hazelnut praline until combined.
  • Step 5 Place the figs in serving bowls and spoon over the hazelnut praline cream. Sprinkle with remaining hazelnut praline and serve immediately.