Roasted Figs with Gorgonzola and Honey-vinegar Sauce
This may sound like an unlikely combination but it's simply brilliant – a first course that's fast, unusual and absolutely no trouble to prepare.
Serves 4 as a starter
|12 ripe figs|
|6 oz (175 g) Gorgonzola Piccante, chopped into ¼ inch (5 mm) dice|
|salt and freshly milled black pepper|
|For the sauce:|
|2 tablespoons Greek honey|
|2 tablespoons red wine vinegar|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm), oiled.
This recipe is taken from How to Cook Book Two.
All you do is wipe and halve the figs, then place them, cut side up, on the baking tray.
Season with salt and freshly milled black pepper, then pop them under the grill for 5-6 minutes, until they're soft and just bubbling slightly.
When the figs are ready, remove the baking tray from the grill and divide the cheese equally between them, gently pressing it down to squash it in a bit.
Then pop them back under the grill for about 2 minutes, until the cheese is bubbling and faintly golden brown.
Meanwhile, make the sauce by combining the honey and vinegar together, then serve the figs with the sauce poured over.
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Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!
Figs lend themselves particularly well to iced desserts - as Delia discovered on a visit to France.
These are so named because they are such a breeze: no making pastry, no rolling out, no lining tins – nothing but the thinnest ready-rolled rounds of melt-in-the-mouth pastry, sitting quietly in the freezer waiting to be summoned for a quick starter or a
Dessert figs that have become too dry to eat as they are can be excellent made into a compote. This is superb served with ice cream, but failing that, try it with some Greek yoghurt.
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