Side dish, Entrée or Dessert

Vegetarian

Baked Stuffed Figs with Curd and Walnuts Recipe

This stuffed fig recipe offers goat's curd, Vino Cotto, walnut and honey with each bite of fig. Enjoy it as a fruity dessert or over Maggie's ice cream.

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Ingredients

Servings

Units

Ingredients

Units

15g walnut

150g figs

60g goats curd

20ml Vino Cotto

1 tspn lemon thyme flowers

20ml honey

Servings

Units

Ingredients

Units

15g walnut

150g figs

60g goats curd

20ml Vino Cotto

1 tspn lemon thyme flowers

20ml honey

Methods

1

Preheat oven to 220C.

2

Place walnuts on a tray and toast for five minutes.

3

Remove from oven and rub with tea towel while still warm to remove skin. Allow to cool and chop roughly.

4

Cut a cross into the top of the figs to open.

5

Stuff figs with curd and top with walnuts, thyme flowers and drizzle with Vino Cotto.

6

Wrap in foil and bake for six minutes at 220C. Open the foil and place back into the hot oven for one minute.

7

Serve drizzled with Vino Cotto and honey.

1

Preheat oven to 220C.

2

Place walnuts on a tray and toast for five minutes.

3

Remove from oven and rub with tea towel while still warm to remove skin. Allow to cool and chop roughly.

4

Cut a cross into the top of the figs to open.

5

Stuff figs with curd and top with walnuts, thyme flowers and drizzle with Vino Cotto.

6

Wrap in foil and bake for six minutes at 220C. Open the foil and place back into the hot oven for one minute.

7

Serve drizzled with Vino Cotto and honey.