- 1 mini panettone
- 1 tsp sunflower oil
- 175g/6oz dried soft figs
- 3 tbsp light muscovado sugar
- 100m/3½fl oz double cream
- 25g/1oz butter
- 4 tbsp maraschino liqueur
- Preheat the oven to 220C/425F/Gas 7.
- Slice off the top of the panettone and pick out the soft inside leaving a 5mm/¼inch thick edge (reserve the crumbs to use in another dish, or eat as they are!).
- Brush the inside of the panettone with the oil and place on a baking sheet. Bake in the oven for five minutes until lightly toasted.
- Meanwhile, heat a heavy-bottomed frying pan. Slice the figs and add to the hot pan with the sugar and cream. Simmer gently until heated through, stirring occasionally.
- Whisk in the butter and then carefully pour the maraschino into the pan and flambé (CAUTION: be careful of flames and any loose clothing or surrounding items in your kitchen).
- Spoon the fig mixture into the hollowed out panettone and serve at once.