Serves: 3
Mulled Wine Soaked Figs with Goats Cheese and Parma Ham
Prep Time
1:15 h
Cooking Time
15 min.
Method
Indirect
Prep Time
1:15 h
Cooking Time
15 min.
Method
Indirect
Ingredients
- 1 bottle of red wine, Carmenere
- 200ml water
- 1 orange, finely sliced
- Star anise to taste
- Cinnamon sticks to taste
- 9 fresh figs
- 225g crumbly goat’s cheese
- 140g Parma ham
- Salt and black pepper to season
Instructions
- 01 Place the red wine, water, sliced orange, cinnamon sticks and star anise into a large container. Take the figs and slice into quarters, without cutting all the way through. Submerge the figs in the mulled wine mix and leave for 1 hour to soak.
- 01 Set up your barbecue for roasting (indirect) at a medium heat (180°C).
- 02 Remove the figs and place onto a Weber Style Grill Pan. Crumble the goat’s cheese over each fig and wrap with a slice of Parma ham.
- 03 Roast for 10-15 minutes, or until the figs have softened and the goat’s cheese has melted.
- 04 Meanwhile place the mulled wine mix into a saucepan and simmer for 10 minutes to reduce and thicken slightly. Add light brown sugar to sweeten, if desired.
- 05 Serve the figs with baby salad leaves and a drizzle of the mulled wine reduction.
In the kitchen:
At the barbecue:
Ingredients
- 1 bottle of red wine, Carmenere
- 200ml water
- 1 orange, finely sliced
- Star anise to taste
- Cinnamon sticks to taste
- 9 fresh figs
- 225g crumbly goat’s cheese
- 140g Parma ham
- Salt and black pepper to season
