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4
Easy
By Ann Taruschio and Franco Taruschio
Published 1993
In years when there is a glut of figs this is a superb way of using them up. These figs are wonderful served with a glass of Moscato d’Ischia or a similar wine.
Peel the figs which should be slightly under ripe. Marinate the figs for 1 hour in a teaspoon of rum per fig.
Make a light batter and leave it to stand for 15 minutes. Roll the figs in flour then dip them in the light batter. Deep-fry the figs in light olive oil until a pale golden colour. Dust with cinnamon and icing sugar, and serve at once.