RUTH PRETTY ENTERTAINS

I enthused over this title last week and have since been in touch with the author who graciously agreed to me putting the following recipe on my blog.
Sadly it is a few months yet before we will be able to make this dish but I am such a fig lover and just had to share the recipe with you.

Also below is an illustration of Ruth’s Pork Belly in Apple Syrup Marinade, a recipe you can make now, I am also a great pork belly fan and I can vouch for its deliciousness when prepared the way Ruth does it.
This book is a must-have addition to any food lover’s kitchen library.

Barbecued Fresh Figs with Creamy Blue Cheese

Secure new season walnuts and hijack figs while they are in season to serve for a simple but outstanding dessert.
Serves 8

8 fresh ripe figs
olive oil
160 g creamy blue cheese (rind removed and sliced into 8)
20 g (8) walnuts (lightly toasted)
30 g (2 ½ tbsp) lightly flavoured floral honey such as Tawari honey

Method

Preheat barbecue flat plate to a medium heat.
Trim stalk off each fig and cut through stalk end to halfway down. Make a second cut to make it appear as if the fig is cut in quarters.
Brush barbecue flat plate with oil and wipe off any residue.
Place figs onto barbecue, bottom-side first, and when lightly browned move figs to brown sides. Depending on size, ripeness and variety of figs, they should be browned, warmed through and yielding in 5–8 minutes.

Remove from barbecue to a platter and place a slice of creamy blue cheese in the cut part of each fig, followed by a walnut. Drizzle with a teaspoon of honey and serve warm.