WE’VE been enjoying lots of fresh figs this year. They’ve been so much cheaper than in previous seasons and are so versatile served either as a dessert, or our favourite fig dish, baked with blue cheese with a salad or as an entrée.
BAKED FIGS WITH WALNUTS (serves 4)
12 ripe figs
3 tablespoons of caster sugar
1 tablespoon of orange juice
65 grams of walnut halves
1 tablespoon of honey
1 teaspoon of orange flower water (optional)
- Arrange figs (halved or quartered) in a buttered dish.
- Sprinkle with 2 tablespoons of sugar and the orange juice.
- Bake for 20 minutes at 200 degrees basting with juices.
- Add walnuts and remaining sugar.
- Turn oven down to 150 degrees and bake for a further 10 minutes.
- Arrange on a serving dish.
- Add the honey and orange flower water to cooking juices in a saucepan and warm over low heat.
- Spoon over the figs.
- Serve warm or cold with yoghurt.
BAKED FIGS WITH GORGONZOLA AND PROSCIUTTO (serves 2)
100 grams gorgonzola or other blue cheese
6 thin slices of prosciutto
200mls thickened cream
Rocket to serve
- Preheat the oven to 190 degrees and line a baking tin with paper.
- Trim the figs and cut a cross in the top.
- Gently squeeze the top of each to open slightly.
- Place a small piece of blue cheese in each cross.
- Wrap a slice of prosciutto around each fig.
- Place on baking tin and bake for 10 minutes.
- Make a sauce by heating the cream gently in a pan and whisking in any remaining cheese.
- Serve with rocket leaves.