Roasted figs with Gorgonzola cream

Serve this as part of a cheese board or as a palate teaser with pre-dinner drinks.
 
recipe, figs, gorgonzola, starter,snack
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Recipe from: 28 April 2016
Preparation time: 5 min
Cooking time: 35 min
 
 

Ingredients

 
  • 1
    punnet fresh figs (8-10)
  • 80
    g
    prosciutto
  • 250
    ml
    single/whipping cream
  • 100
    g
    gorgonzola cheese (I used cremezola from Woolies)
  • 2
    Tbs
    parmesan cheese, freshly grated
  • 2
    Tbs
    Marsala or medium cream sherry
  • freshly ground black pepper
  • handful
    toasted pistachio nuts, roughly chopped
  • honey, to finish
  • fresh baguettes, to serve
Servings: Change Serving
 
 

Method

 
Preheat the oven to 200º C.

Make a cross-cut at the top of each fig and press lightly at the base to flare open slightly.

Tear each piece of prosciutto gently into two long strips and wrap around the base of the figs.

In a small saucepan, heat together the cream, gorgonzola and parmesan cheese.

Whisk with a balloon whisk to ensure the cheeses are thoroughly incorporated.

Simmer on a medium heat until reduced by half. This should take about 10 -12 minutes depending on how high your heat source is.

Add the Marsala and simmer for several minutes more.

Add plenty of freshly ground black pepper.

Strain the cream sauce through a sieve to remove any blue cheese threads. This step is optional but will ensure a super smooth consistency.

Pour the cream into 18cm round oven-proof baking dish, place the figs in the sauce and bake for about 20 minutes.

Scatter over the pistachio nuts and drizzle a little honey over the opened figs.

Serve warm with crusty bread of a selection of cracker breads.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: recipe  |  figs  |  starter  |  snack
 

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