Recipes, re-invented from cooking shows
Truffle Figs in Port Syrup
Prep. Time:
Baking Time:
Total Time:
10 minutes
15 minutes
25 minutes
Serves:
6 portions
Luke created these truffle figs for MasterChef UK Professionals Series 18. Port-poached figs gain extraordinary depth from truffle honey stirred into the warm syrup off the heat — a six-ingredient recipe that takes under 30 minutes and rewards the effort many times over. Equally at home alongside a...
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Ingredients
6 medium fresh figs (or 4 large, halved) 200ml / ¾ cup + 2 tbsp ruby port 50g / 3½ tbsp caster (superfine) sugar 1 sprig fresh thyme 1 star anise (remove before serving0 7g / 1 tsp truffle honey
Method
Step 1 — Prepare the figs and build the syrup Score each fig from the top in a cross shape, cutting down about halfway. Combine the ruby port, caster sugar, thyme sprig, and star anise in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar has fully dissolved.
Step 2 — Poach the figs Add the figs cut-side down to the simmering syrup. Cook gently for 6–8 minutes, basting occasionally with the syrup, until the figs are just tender and the liquid has reduced to a glossy, clinging consistency. Remove the figs carefully with a slotted spoon and set aside.
Step 3 — Finish with truffle honey Discard the thyme sprig and star anise. Remove the pan from the heat and stir in the truffle honey until fully dissolved. Taste — the syrup should be deeply sweet, lightly herbal, and carry a distinct earthy truffle note. Allow to cool to room temperature. Spoon generously over the figs to serve.
NOTE These figs can be made up to 2 days ahead and refrigerated in their syrup. Bring to room temperature before plating. If the syrup thickens too much on cooling, warm gently with a small splash of port to loosen.
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Instructions
Step 1 — Prepare the figs and build the syrup
Score each fig from the top in a cross shape, cutting down about halfway. Combine the ruby port, caster sugar, thyme sprig, and star anise in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar has fully dissolved.
Step 2 — Poach the figs
Add the figs cut-side down to the simmering syrup. Cook gently for 6–8 minutes, basting occasionally with the syrup, until the figs are just tender and the liquid has reduced to a glossy, clinging consistency. Remove the figs carefully with a slotted spoon and set aside.
Step 3 — Finish with truffle honey
Discard the thyme sprig and star anise. Remove the pan from the heat and stir in the truffle honey until fully dissolved. Taste — the syrup should be deeply sweet, lightly herbal, and carry a distinct earthy truffle note. Allow to cool to room temperature. Spoon generously over the figs to serve.
NOTE
These figs can be made up to 2 days ahead and refrigerated in their syrup. Bring to room temperature before plating. If the syrup thickens too much on cooling, warm gently with a small splash of port to loosen.
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Ingredients
6 medium fresh figs (or 4 large, halved)
200ml / ¾ cup + 2 tbsp ruby port
50g / 3½ tbsp caster (superfine) sugar
1 sprig fresh thyme
1 star anise (remove before serving0
7g / 1 tsp truffle honey
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