Easiest Way to Prepare Super Quick Homemade Vanilla balsamic figs and raspberries, ginger'n'lime crumble and Greek yoghurt

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The ingredients needed to make Vanilla balsamic figs and raspberries, ginger'n'lime crumble and Greek yoghurt:

1. Make ready 1 liter Greek yoghurt
2. Prepare 4 large, ripe figs
3. Take 400 grams fresh raspberries
4. Take Marinade
5. Prepare 1 balsamic vinegar
6. Make ready 2 packages Vanilla sugar
7. Make ready Crumble
8. Make ready 3 limes
9. Take 1 fresh ginger
10. Get 150 grams plain flour
11. Make ready 75 grams fine caster sugar
12. Get 75 grams unsalted butter

Add these roasted figs atop yogurt, ice cream, toast or even grilled pork or chicken. Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin.

Steps to make Vanilla balsamic figs and raspberries, ginger'n'lime crumble and Greek yoghurt:

1. Let's start up with the crumble. Turn up the oven to 175 C. Mix flour and sugar, then add grated ginger and grated lime rind. Find out what quantity works for you, but do use enough, we want fragrant crumble!
2. Cut up the softened butter into small cubes, add to flour mixture and rub until you have yourself crumble mixture. Spread out on baking sheet and bake in oven for about 15 minutes, or until it looks, and smells, good. Take out and let cool on baking sheet.
3. Put about 250-300 ml of balsamic vinegar (a good, old one, please don't choose your supermarket's cheapest!) in a small pot. Add vanilla sugar and boil down until slightly syrupy.
4. Cut the figs in half and marinate in the balsamic syrup. I used a marinade injection needle, but just drizzle it all over and toss lightly if you don't have that. Drizzle'n'toss the raspberries too
5. Put raspberries and figs under the oven grill until soft, but not completely mushy. Take out, let cool and cut figs into wedges (aim for 6 wedges per full fig, so three per half). Keep all the juices that came off on the side.
6. Divide the yoghurt over your favorite bowls, spread the fig wedges around the edge, toss in the raspberries, drizzle over the juice left over from grilling.
7. sprinkle over the crumble, grab a spoon and finish bowls to the bottom.

Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds. To assemble the parfaits, spoon ½ cup yogurt into a glass.

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