Grilled Figs with Capricorn, Honey & Walnuts
{Serves 4}
Ingredients
40g (1 ˝oz) walnut halves
8 fresh figs
1 x 100g Capricorn goats cheese, diced
8 tsp Greek honey to drizzle
crisp almond biscuits to serve, optional
- Preheat the grill to a moderate setting.
- Spread the walnuts out on a baking tray and toast under the grill for 1-2 mins, watching closely so that they don’t burn. Remove and break up into smaller pieces.
- Cut a cross in each fig, keeping them attached at the base, then squeeze so that each one opens up like a flower.
- Divide the cheese between the figs and place on the baking tray. Place under the grill and cook for 2-3 mins or until the cheese is bubbling and golden.
- Transfer to serving plates, scatter with walnuts and drizzle each fig with a teaspoon of Greek honey.
- Serve immediately, accompanied by crisp almond biscuits if you wish
Kangarilla Road Viognier 2004, Australia.
A classic from the Kangarilla Road Winery, this viognier has been fermented in new french oak barriques coupled with a cool summer giving it a fresh and zesty taste. Luscious peach and apricot fruits fill the palate.
