Ingredients
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1 wheel creamy blue cheese (approx. 200g)
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1/4 cup mixed nuts - pecans, hazelnuts, almonds
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1 tablespoon maple syrup
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Fresh thyme or rosemary leaves
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FOR THE COMPOTE
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4 large fresh figs, or 8 dried figs
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4 dark plums
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1/2 cup port
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1/2 cup water
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1/4 cup caster sugar
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1 cinnamon stick
This scrumptiously oozy cheese is fantastic with a glass of rich red wine, or even a slug of port - well, the bottle's out for the recipe anyway... Serves 8-10
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Make the compote first so it has time to infuse and cool. Simmer all ingredients together for 10-15 minutes or until syrupy and chutney-like. Remove cinnamon stick before serving.
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Pre-heat the oven to 175°. Arrange the cheese in baking paper in an ovenproof serving dish, top with nuts and drizzle with the maple syrup. Sprinkle with herbs and bake for 6-8 minutes or until desired softness.
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Serve with crusty bread and fig and port compote.
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