Figs are voluptuous and heavy, bursting at the seams with sweet ripeness - add Gogonzola and Prosciutto to this and you have a heavenly dish.


  • 8 medium black figs

  • 16 hazelnuts, toasted and peeled

  • 8 pieces of very thinly sliced prosciutto

  • 80g Gorgonzola dolce

  • Olive oil

  • Sprigs of watercress, garnish


  • 1.

    Pre heat the oven to 200C.

  • 2.

    Score a deep cross in the figs and gently press each cheek in to slightly open. Add a teaspoon of gorgonzola to each and wrap each fig firmly with the prosciutto. Place in an earthware dish and drizzle with a small amount of olive oil and bake in the oven for 10 minutes. Garnish with roughly chopped hazelnuts and some sprigs of watercress.

  • 3.

    Boil the cherry puree and the caster sugar. Retain a small amount of the sugar and mix with the pectin. Add the pectin mixture to the boiling sugar and cherry mixture.

  • 4.

    Boil whilst stirring until you reach 103°C.

  • 5.

    Pour onto the baked and glazed almond cake.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 219kj
  • Fat Total 11g
  • Saturated Fat 3g
  • Protein 21g
  • Carbohydrate 8g
  • Sugar 6g
  • Sodium 1924mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 8
Time: 30 minutes

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