Honey-roasted figs with limoncello crème fraiche

8 figs, halved lengthways

2 handfuls of seedless black grapes

1 tablespoon local Hampton hives honey, plus extra to serve

1 teaspoon castor sugar

100ml limoncello (or any lemon style liquor)

1/2 cup (40g) flaked almonds

1 cup (240g) crème fraiche

Preheat your oven to 180°C. Line a baking tray with baking paper. Place the figs, cut-side up, on the tray. Trim grapes into small bunches and place on the tray.

In a small bowl, whisk together honey, sugar and 1/4 cup (60ml) limoncello. Drizzle limoncello mixture over the fruit, then roast for 15-20 minutes until soft and caramelised. Meanwhile, scatter the almonds on a separate baking tray and bake for 8-10 minutes until lightly golden – check regularly as the thin flakes can burn easily.

Combine the crème fraiche with the remaining 2 tablespoons limoncello. To serve, divide limoncello crème fraiche among 4 serving plates. Top each plate with 4 fig halves and 1-2 bunches of sweet local grapes. Sprinkle with toasted almonds and drizzle with extra local honey. It’s so yummy!