30 minutes
4
Autumn
The alchemy that happens between sweet fresh figs and soft cheese is hard to deny. Hints of citrus, cloves and cinnamon embraced by warming red wine add extra complexity to this sweet mellow fruit. This poached fig and baked brie combination make a perfect post-dinner dish to accompany drinks and long conversations at your next dinner party, Or skip the dinner party and curl up on the couch with the leftover mulled wine and a whole brie to yourself, we won’t judge!
Ingredients
Method
- Preheat oven to 180C.
- Prepare the mulled wine according to our recipe. (You will have some left over, which makes a perfect drink to accompany the figs and cheese)
- Unwrap the brie and place it on a baking sheet lined with parchment paper or in a shallow oven-proof baking dish.
- Once the oven has reached 180 degrees, cover Brie loosely in aluminium foil and bake for 20 minutes until the cheese is soft to the touch on the side of the rind.
- While the brie is baking, wash, dry and halve figs, removing stalks and any other hard bits.
- Add the mulled wine, sugar, lemon juice and zest to a saucepan large enough to fit the figs. Stir over low heat until the sugar dissolves, then increase to high heat and bring to a boil.
- Reduce heat to a simmer and add fig halves, simmering for 5 minutes.
- Remove figs from the liquid and set aside. Continue simmering liquid until desired syrupy consistency is reached.
- When ready to serve, transfer baked brie to a serving plate, top with warm figs, drizzle with syrup and sprinkle with chopped nuts. Serve with sliced baguette or crackers of your choice.
- The figs in syrup can be stored in an airtight container in the fridge for up to two weeks.