Welcome to autumn! Yeah ! And goodbye to summer fruits. Ohhh 🙁
Here are two inspirations for you:
Autumn inspiration: 
roasted figs, to serve with a panna cotta, ice cream, a cake or simply s
ome yogurt.
End of summer inspiration: a peach frangipane tart.
Roasted figs
The first one is a dish everyone can make without much kitchen skills. You need a non-stick fry-pan, some butter (salted is better), balsamic vinegar, honey and obviously fresh figs. I bought a tray of over 40 figs for $15 last week, very cost-effective when you consider they can be at $2 piece! It is peak season, so go for it, it is now or never. I had not cooked figs like this before and I must say I will do it again. Make sure to roast them just before serving. And if you are into it, why not flamber them?
Recipe HERE.
I served mine with a vanilla panna cotta and an orange semolina cake. The cake recipe is from the GoodFood website. The cake is surprisingly moist, even before adding the syrup (for the syrup I did not follow the recipe).
As for having figs, plus panna cotta plus cake at once, it was a bit of an extravaganza! The cake was not strickly necessary, it could have been some small dry biscuits, but I thought the children may not be so fan of the panna cotta (and I was wrong).
The frangipane peach tart
For this tart, I was pretty pleased with myself I must say. Ambrine was preparing a pizza (a school assignment was to prepare a meal). I wanted to do a tart to use some peaches which didn’t look too good. They ended up being really good actually! I decided at the last minute to use a tall edges tart tin and dress it up a little bit. This is by no means something hard to make, it takes just a little more time. It took me from start to finish the same time as the pizza from start to finish (including dough), so about an hour and a half.
The tart is a plain short crust pastry, lightly blind baked, a frangipane custard at the bottom then the slices of peaches and to finish it off a brush of apricot jam and some rosemary. Yum!
Recipe HERE.
