Cobbler With Port Macerated Figs
Hello guys! Fall (or as I call it cooking season) is officially here!
I know, I know you are probably all incredibly sad about the fact that summer is over, cold times are ahead and Christmas is too far away.
As your beloved neighbor and experienced chef, I would love to offer you a piece of my favorite pie so you feel a little better about the whole situation.
Spoiler alert! You will have to cook it yourself!
Cobbler is my favorite thing to make during the fall season. I don’t bake a lot, but this one I make almost every week of Sep, Oct, and Nov.
Pro tip: Leave cut figs in port for a little longer (like overnight) for a richer flavor. Use a good port that you would drink yourself. Plese, don’t use cheap alcohol ever in cooking.
- 15 Ripe Figs
- 60 ml of good port wine
- 125g of all purpose flour
- 2 tsp of baking powder
- 80g of brown sugar
- 60g of vegan butter (yeah, the recipe is vegan btw!)
- 120 ml of pea milk
- 5 sprigs of thyme
- A pinch of salt
- Cooking spray
Nutritional value per serving:
- 438 Calories
- 11.2g Fat
- 77.2g Carbs
- 6.5g Fiber
- 6.6g Protein
Mix figs with thyme port and leave for 2-3 hours at room temperature or refrigerate overnight.
Heat oven to 350F/180C
Mix flour with sugar, baking powder and salt.
Melt vegan butter and mix it with pea milk.
Combine dry ingredients with wet until the smooth substance is formed.
Spray a baking dish with cooking spray and put figs with a little port and thyme at the bottom.
Put batter over the top and bake for 35-45 minutes or until the top is slightly browned.
Consume right away with a scoop of ice cream.