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Figs are voluptuous and heavy, bursting at the seams with sweet ripeness - add Gogonzola and Prosciutto to this and you have a heavenly dish.
Pre heat the oven to 200C.
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.
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.
Boil whilst stirring until you reach 103°C.
Pour onto the baked and glazed almond cake.
Time: 30 minutes
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