Figs with rosewater, almonds and honey

Ingredients

• 8 fresh figs
• 4 tsp rosewater
• 50 g flaked almonds, toasted
• 1–2 tbsp honey
• Seeds from 4-6 cardamom pods
• 500 ml whipping cream

Method

1. Cut each fig from the stem almost to the base to make four attached quarters. Open the quarters carefully, cover the figs and refrigerate them for 1 hour.
2. Lightly crush the cardamom seeds in a clean muslin pouch. Put the pouch and 250ml of the cream in a saucepan, warm gently and simmer until the cream has reduced to about one quarter of its original volume.
3. Remove the cardamom pouch and let the reduced cream cool. Mix it with the remaining cream, then refrigerate for 1 hour.
4. Shortly before serving, sprinkle the figs with rosewater, toasted almonds and honey. Serve them with the chilled cardamom cream.