“I was a vegetarian, until I started learning towards the sunlight.”
Rita Rudner, American Comedian
I first did this on holiday in France, from a recipe torn out of a food magazine. It was an instant hit. Make some bread and tuck in with your friends.
8 ripe figs or 395g (14oz) tin of figs, drained * 2 tbsp sherry vinegar * 125ml (4 floz) red wine * salt & freshly ground black pepper * 55g (2oz) walnut halves * 5 sprigs of thyme * 4 tbsp clear honey * 1 whole Camembert * Dough Balls or Poppy Seed Fiscelles (page 44), to serve
Pre-heat the oven to 200°C/400°F/Gas 6. Put a cross in the tops of the figs, to half way down and pinch the bases. Put them in a baking tray, that you would be proud to serve up in. Arrange them in a circle, allowing space for the Camembert cheese (but don’t put it in yet). Mix together the sherry vinegar, red wine, salt and pepper, pouring over the figs. Scatter over the walnut halves and thyme sprigs, then drizzle over the honey. Bake for 15 minutes until the figs start to get soft and sticky. Put the Camembert in the space left and bake for a further 5 minutes. Serve straight from the oven, or on a serving dish, with dough balls or poppy seed fiscelles.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.