Poached Figs Stuffed with Sainte-Maure Cheese in Merlot Wine Syrup

Name: Poached Figs Stuffed with Sainte-Maure Cheese in Merlot Wine Syrup
Yield: Serves 4
Ingredients: 1 bottle of Merlot (or other red wine); 1 cinnamon stick; 16 ripe but firm figs; 2 tablespoons caster sugar; 100 g (4 oz, ½ cup) Sainte-Maure goat’s cheese; Zest of 1 lemon; 100 g (4 oz, generous ½ cup) caster sugar; 50 g (2 oz, ¼ cup) mascarpone

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Purple figs are best for this dish. During summer I like to serve some fresh berries sprinkled around the figs.

Ingredients

16 ripe but firm figs
100 g (4 oz, ½ cup)

Dessert
Vegetarian
Gluten-free
Summer

Method

For the syrup, put the sugar, wine and cinnamon in a saucepan that is just large enough to hold the figs in a single layer. Bring slowly to the boil, stirring to dissolve the sugar, and simmer for 4-5 minutes. Add the figs and poach for 4-5 minutes, or until just tender. Remove the figs with a slotted spoon. Boil the syrup until reduced to half its volume.

Purée 4 of the figs in a blend