Baked Stuffed Figs with Curd and Walnuts
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Step 1: Preheat oven to 220C.
Step 2: Place walnuts on a tray and toast for five minutes.
Step 3: Remove from oven and rub with tea towel while still warm to remove skin. Allow to cool and chop roughly.
Step 4: Cut a cross into the top of the figs to open.
Step 5: Stuff figs with curd and top with walnuts, thyme flowers and drizzle with Vino Cotto.
Step 6: Wrap in foil and bake for six minutes at 220C. Open the foil and place back into the hot oven for one minute.
Step 7: Serve drizzled with Vino Cotto and honey.
150g 4 figs
60g goats curd
20ml 1 tbspn Vino Cotto
1 tspn lemon thyme flowers
20ml 1 tbspn honey