Rose and Hibiscus Poached Figs

by Edward Daniel
Caption of Rose and Hibiscus Poached Figs. Image by Edward Daniel (c).

Rose and Hibiscus Poached Figs I love because of the rose and hibiscus which infuse this dish.  The zest of lime just adds a hint of citrus.  It is simple to create but just goes down a treat.  Friends of mine have raved about these Rose and Hibiscus Poached Figs, asking me when I am opening my restaurant. Honestly, having had a catering business, I just don’t know where Spirit will send me next.

Caption of Rose and Hibiscus Poached Figs. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 figs
  • 200ml filtered water
  • 100g raw unrefined cane sugar
  • Few hibiscus petals
  • 1tbs rose petals
  • 2 star anise
  • 3 cardamoms pods, cracked
  • 2 bay leaves
  • Pinch of salt
  • Garnishing
  • Zest of lime


  1. Melt the sugar in water in a medium pan. Add the rose petals, star anise, cardamom pods, bay leaves and salt. Bring to the boil and simmer for about 20 minutes. Switch off the heat and allow to cool.
  2. Once cool cut the figs in two. Turn over the figs over. Marinade in the juices in a fridge for at least three or four hours.
  3. Garnish with zest of lime.
  4. Serve with natural yoghurt.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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