Fruit passion over tasty fig recipes

Oct 24 2008 by Alison Lowson, Perthshire Advertiser Friday

FIGS are in season at the moment, and these three recipes from Asda (www.asda-recipes.co.uk) make the most of this often under-used fruit.

Figs with blue cheese and caramelised walnuts

Vary this recipe by using almonds, macadamia nuts or pecans instead. Serves 4.

Ingredients: 100g walnut halves; 4tsp clear honey; ¼tsp salt; 1tbsp caster sugar; 6 fresh figs; 200g Asda Gorgonzola; 78g pack rocket, washed; 3tbsp Spanish olive oil; 1tbsp sherry vinegar.

METHOD –

1 Preheat the oven to 200C/180C Fan/Gas 6. Toss the nuts with the honey, salt and sugar until they’re coated all over. Put on a nonstick baking tray, keeping the nuts separate from each other. Cook in the oven for 3 minutes, then transfer to a piece of nonstick baking paper and allow to cool.

2 Trim and quarter the figs. Crumble the cheese into small pieces and divide between four plates, along with the figs, rocket and roasted nuts.

3 Whisk the Spanish olive oil and sherry vinegar together in a small bowl and season. Drizzle over the figs and serve immediately.

Gnocchi with brie and baked figs

You can vary the cheeses depending on what you have in the fridge. Serves 4.

Ingredients: 500g pack Asda Extra; Special Gnocchi; 4 fresh figs; 190g pack Asda Extra Special Brie; 100g Asda Gruyère; 200g Asda Good for you Crème Fraîche; basil leaves, to garnish.

METHOD –

1 Preheat the oven to 190C/ 170C Fan/Gas 5. Heat a large pan of lightly salted water until boiling, add the gnocchi, return to the boil and simmer for 2 minutes or until the gnocchi start to float to the surface. Drain.

2 Trim the stems off the figs and then cut each one into six wedges. Put the gnocchi in a baking dish and arrange the figs on top.

3 Cut the rind off the brie and cut the cheese into small cubes. Grate the Gruyère. Put both cheeses in a bowl with the crème fraîche and mix well with a fork. Season to taste, then spread over the figs and gnocchi and bake for 20 minutes. Serve garnished with fresh basil leaves.

Figs with Marsala and honey

These sumptuous figs taste equally good if barbecued. Serves 4.

Ingredients

12 fresh figs; 4 small cinnamon sticks, or a pinch of ground cinnamon; 2tbsp clear honey; 4tbsp Marsala (or sweet sherry); Greek yogurt or cream, to serve.

METHOD –

1 Preheat the oven to 190C/170C Fan/Gas 5. Trim the stems off the figs and cut a deep cross in the top of each fig, pulling them open slightly. Arrange the figs in an ovenproof dish that’s large enough to hold them in a single layer. If you’re using the cinnamon sticks, tuck the pieces in-between.

2 Mix the honey with the Marsala (or sherry) and the ground cinnamon, if using. Drizzle over the figs. Cook in the oven for about 15 minutes or until soft, basting with the juices occasionally.

3 Divide the figs and syrup between 4 plates and serve warm with Greek yoghurt or cream.

4 To cook on the barbecue Preheat a barbecue until only the hot embers remain. Cut 4 pieces of foil and put three figs on each piece with a cinnamon stick, if using. Drizzle on the syrup from step 2. Bring up the edges of the foil to make a parcel with room inside for the air to circulate and seal tightly. Cook for 15 minutes.