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Boozy Figs – the perfect partner for soft creamy cheese!

Posted on April 4, 2013 by in cheese, desserts

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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


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


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!


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11 Responses to “Boozy Figs – the perfect partner for soft creamy cheese!”

  1. Diane du Toit 4 April 2013 at 1:13 pm #

    O WOW Nina. . . . . .

    • nerinatimm 4 April 2013 at 1:14 pm #

      Maak dit, jy sal mal wees hieroor!!

  2. joy 4 April 2013 at 5:59 pm #

    Amazing! Should surely be tried!

    • nerinatimm 4 April 2013 at 6:08 pm #

      Oh, you will absolutely love it!!

  3. Ambelene Freemantle 4 April 2013 at 6:35 pm #

    You make me drool, mmmmm wonderful

  4. Nosy Rosy 4 April 2013 at 10:19 pm #

    Oh Nina … you made my juices flow : )

    • nerinatimm 5 April 2013 at 9:27 am #

      Sorry Garry. but these are very hard to resist!!

  5. Zirkie 6 April 2013 at 3:31 pm #

    I love figs! What a wonderful recipe and post, as always!

    • nerinatimm 8 April 2013 at 9:36 am #

      Thank you darling Zirks!!

  6. Evy Febria 9 April 2014 at 4:04 am #

    wow I love boozy figs !


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    […] 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 […]

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