Fig season has at last begun and I couldn't be more joyful! Despite the fact that it implies that late spring is practically finished (which is difficult to accept yet, on the grounds that the climate is amazing), I'm truly getting a charge out of the plenitude of apples, corn, stone natural products, eggplants, pears and obviously figs.
The fig season is short, so ensure you got enough! Other than eating them crude or making open-confronted sandwiches with figs and cheddar, I like to heat them with goat cheddar. Deliciously sweet, chewy simmered figs with smooth skin and crunchy seeds pair so well with exquisite and delicate goat cheddar. Figs have an extremely one of a kind taste and surface that no other natural product has
They are impeccable in sweet dishes, yet in addition in flavorful ones, matched with cheddar, pecans, nectar and sage. Along these lines, on the off chance that you love figs, I have a prepared figs formula for you I'm certain you will adore.
- 6 medium-sized figs
- 80 grams or 2.8 oz soft goat cheese
- 2 tablespoons chopped walnuts
- 1 tablespoon chopped sage
- 2 tablespoons honey
- salt and freshly ground black pepper to taste
- Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through.
- Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste. I used Le Creuset rectangular baking dish for this recipe and it was just the right size.
- Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy!
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