Spiced yoghurt with grilled figs


Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

Years ago, I was travelling through the Greek islands and stumbled across an early morning market in the centre of a beautiful old town. In one corner, a man was selling the most amazing yoghurt, drizzled with honey, which he served in little terracotta bowls. Across the way was a fruit stall piled high with local figs warming in the morning sunshine. To this day, it is one of my most memorable breakfasts.

The spiced yoghurt can also be served with fresh berries, poached stone fruit, stewed apple or oven-baked rhubarb. If the fruit is a little tart, drizzle some honey over the yoghurt.


Spiced Yoghurt

  • 125 ml (4 fl oz/½ cup) thin (pouring/whipping) cream
  • 2 cardamom pods, crushed
  • 1 cinnamon stick
  • ½ vanilla bean, halved lengthways
  • 4 thick slices fresh ginger
  • 500 g (1 lb 2 oz) Greek-style yoghurt
  • 6 figs, halved
  • tablespoons light brown sugar
  • honey, for drizzling (optional)


To make the spiced yoghurt, put the cream in a small saucepan with the cardamom pods, cinnamon stick, vanilla bean and ginger. Simmer over low heat for 5 minutes, then remove from the heat and set aside to cool.

When cool, strain the spiced cream into a bowl and add the yoghurt. Stir to combine and cover with plastic wrap. Refrigerate until ready to serve.

Heat the grill (broiler) to high. Line a baking tray with baking paper. Put the figs on the prepared tray, cut side up, and press the brown sugar into the cut surface of the figs. Grill (broil) the figs for 4 minutes, or until the sugar starts to bubble and caramelise. Serve the figs with the spiced yoghurt and an optional drizzle of honey.