Port Wine Poached Figs Oven Roasted with Cashel Blue

As I have written before, I am being inspired by things all around me. Recently, I read a post on Facebook about oven roasted figs with a gorgonzola sauce and thought, hmmmm, I want to do that! But of course, I wanted to work with what I had, and I wanted to make it perfect for my taste. This dish seems to be “high-falutin gourmet food” (as my friend Jobby said), but actually, its so easy to make, and so dramatic and beautiful to present. I adore figs – they have a luscious, sensual earthy appeal. They are perfect just as they are, but add port wine, a touch of spice, and some deep oven roasting and you get ambrosia. These can be served as starters or main courses, and one per person with a bitter green salad is perfection. Though the greedy ones in your family might demand more, so be prepared!

You could actually make these with dried figs, especially because of all the poaching in wine. But I prefer fresh figs… there is something so inspiring about these deep purple swollen fleshy fruits. And obviously, something downright sexy. I used to really dislike figs, but as I grew older, they somehow just grew on me. I am still not a fan of dried figs – the intensity of all that flesh and sugarsweet is just not for me. But fresh figs have a unique place amongst fruit, and they are surprisingly good for you too – a rich source of potassium, dietary fibre, and manganese. That, and they are yummmmmmy.

This recipe is really easy. You dont even need measurements, though if you are a stickler, I have given you some broad strokes. Work with what you have. Port wine for me, juice for you and red wine for someone else. Add or subtract things you like and dont like. Figs are precious. Make them as YOU want them, not someone else!

For 4 people you will need:

• 4 – 8 figs
• 4 cups (2+1+1) port wine (you could make this up in a variety of ways – port wine + red wine + a berry based fruit juice or use all of one or a mix)
• 1 cup water
• 1/2 tsp mixed spice (or cinnamon or nutmeg)
• 1 tbsp butter
• 2 tbsp old balsamico vinegar
• 1 tsp Cashel blue (or other blue cheese) per fig

In a large saucepan or frying pan, over medium-high heat, poach the figs in 2 cups of port wine and 1 cup of water for about 20 minutes. You want the figs to plump up and the port wine to reduce by at least half. If you are using dried figs, add about half an hour of poaching time, at a slightly lower heat. You can leave them largely unattended, though it is nice manners to go over a few times, and bathe them in juices 🙂 About 10 minutes in, sprinkle over the mixed spice.

When the figs look lovely and thick and plump, take them out, and transfer to a heatproof serving pan. Try and get the figs to fit just nicely in the pan – something too big will make the gorgeous juices dissipate and possibly burn. Leave to cool for a moment.

Meanwhile, pour another cup of port wine, or some juice, into the bubbling thickened juices from the poaching. Boil this down to a very thick jammy sauce. As it thickens, stir in the butter to give more body, and taste – you might want it a bit peppery or slightly more spicy. If so, adjust accordingly. Set aside to serve with the figs.

Using a kitchen scissors, cut the figs open from the top. I usually cut them with one “half” bigger than the other, and then split this “half” in two, so I have a three petaled fig. Open up the fig, and drizzle some very old very delicious balsamic vinegar in the centre. Pour the remaining port wine into the pan, and oven roast the figs for about 30 minutes, in a 180C preheated oven.

Take the figs out of the oven, and switch on the broiler. Stuff the figs with a teaspoon (or more if youre feeling wealthy!) of Cashel blue (or Stilton or other blue cheese), and broil for 5 minutes or so or until the cheese is melted and bubbling.

Serve with a walnut and rocket salad, with the port wine sauce on the side.

Divinity.

Tags: appetiser, appetizer, broiled, cashel, dessert, figs, juice, oven roasted, poached, port wine, recipe, red wine, starter, vegetarian