Boozy Figs – the perfect partner for soft creamy cheese!
Posted on April 4, 2013 by nerinatimm in cheese, desserts
Figs are on their way out as we slowly but surely move into a new season, but they are still sweet and delicious on their own, or paired with sweet or savory dishes.
Figs some of the “sexiest” food items to photograph and no other fruit really compares with a chilled fresh fig from the tree. I think one of my best salads I have ever made is with Crumbed Goat’s Cheese Beetroot and Figs…too divine! Even out of season, you can always indulge in preserved them, either on top of a juicy pork burger or as a dessert paired with cheesecake.
Figs like to grow in dry, sunny areas which makes the Karoo the ideal place to grow them in South Africa, but they are native to the Middle East where they have been cultivated for many centuries.
Not only do they taste really good they are also are a great source of calcium and fibre. Figs are also a good source of copper, manganese, magnesium, potassium and vitamin K.
Legend has it that Buddha achieved enlightenment under an old, sacred fig tree (the bodhi tree).
They have been used traditionally as an aphrodisiac and might also add some spice to your life! Show me a man or a woman for that matter that will be able to resist my boozy figs?
I have paired the figs with a lovely creamy Goatsmilk Camembert from Fairview, but the boozy figs can also work on pork fillet, any type of game or a Fairview Blue Tower! Give it a go, you will love it, promise!
Boozy Figs and Goats Cheese Camembert
Serves 6 – as an after meal snack
Ingredients
12 fresh baby figs – the red ones look best
250 ml Fairview Pinotage 2011
1 stick cinnamon
1 star anise
1 vanilla pod – sliced open
Pinch of salt
30 ml sugar
3 x 100 g Fairview 100% Goats Cheese Camembert
Method
Pour the wine into a pot and add all the other ingredients except the figs. Slowly heat the wine and allow the sugar to melt and then bring it to the boil. Add 6 of the figs (whole) to the pot and allow to poach for 5-8 minutes, depending on how big your figs are. Remove the figs and reduce the sauce until it has thickened to a syrupy consistency.
To serve, simply pile the cheese onto a wooden board. Slice the un-poached figs and arrange on the cheese. Add the poached figs and drizzle the syrup over the cheese and fruit. Serve with crackers or melba toast.
This is NOT a sponsored post, simply a product I love using!
11 Responses to “Boozy Figs – the perfect partner for soft creamy cheese!”
Trackbacks/Pingbacks
-
-
October 22, 2014
[…] my children’s favorite. As I have mentioned , I serve it in savory and sweet dishes. The Boozy figs is my party trick, a show stopper so easy to make and one that definitely wows the guests every […]
O WOW Nina. . . . . .
Maak dit, jy sal mal wees hieroor!!
Amazing! Should surely be tried!
Oh, you will absolutely love it!!
You make me drool, mmmmm wonderful
Oh Nina … you made my juices flow : )
Orgastronamical!!!
Sorry Garry. but these are very hard to resist!!
I love figs! What a wonderful recipe and post, as always!
Thank you darling Zirks!!
wow I love boozy figs !