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1
Let's start up with the crumble.
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2
Turn up the oven to 175 C. Mix flour and sugar, then add grated ginger and grated lime rind.
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3
Find out what quantity works for you, but do use enough, we want fragrant crumble!
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4
Cut up the softened butter into small cubes, add to flour mixture and rub until you have yourself crumble mixture.
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5
Spread out on baking sheet and bake in oven for about 15 minutes, or until it looks, and smells, good.
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6
Take out and let cool on baking sheet.
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7
Put about 250-300 ml of balsamic vinegar (a good, old one, please don't choose your supermarket's cheapest!)
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8
in a small pot.
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9
Add vanilla sugar and boil down until slightly syrupy.
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10
Cut the figs in half and marinate in the balsamic syrup.
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11
I used a marinade injection needle, but just drizzle it all over and toss lightly if you don't have that.
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12
Drizzle'n'toss the raspberries too
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13
Put raspberries and figs under the oven grill until soft, but not completely mushy.
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14
Take out, let cool and cut figs into wedges (aim for 6 wedges per full fig, so three per half).
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15
Keep all the juices that came off on the side.
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16
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.
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17
sprinkle over the crumble, grab a spoon and finish bowls to the bottom.
