Wrapped Figs With Camembert Recipes

WRAPPED FIGS WITH CAMEMBERT

Steps:

• Preheat the oven to 425°F.
• Split open the figs and stuff each one with a piece of camembert.
• Wrap each fig with two slices of pancetta. Place on a baking tray and cook in the oven for 5-6 minute, or until the pancetta is golden and the cheese melted.
• Remove the figs from the oven and drizzle with a little port and balsamic vinegar.
• Sprinkle with thyme or basil leaves, to serve.

GRILLED PROSCIUTTO-WRAPPED FIGS WITH BLUE CHEESE AND PECANS

Steps:

• Place 12 skewers (4 inches each) in water to soak for at least 10 minutes. Heat a grill pan over medium-high heat.
• Slice the figs through the center vertically without cutting all the way through. Carefully open each fig, and place a slice of cheese and a pecan piece inside each. Gently squeeze figs to enclose the cheese. Wrap figs horizontally with a strip of proscuitto and skewer to secure. Brush the figs with oil and place on the grill. Cook, just until grill marks begin to appear, about 1 1/2 minutes. Turn and repeat with opposite side.
• Transfer to a serving platter, and lightly drizzle with honey. Serve warm or at room temperature.

CAMEMBERT TRIFLE WITH BLACK MISSION FIGS

Steps:

• To make the trifle, place the egg yolks, sugar, orange and lemon juice, and zests into a bowl over a double boiler with simmering water. Whisk all until the yolks are thick and pale yellow. While still on the stove, place the Camembert into the yolk mixture and stir until it is melted.
• Place the yolk mixture into a blender or food processor and blend until mixture is smooth.
• In a separate bowl whip the heavy cream until it reaches soft peaks. Place the yolk mixture into a bowl and gently fold in the whipped heavy cream.
• To prepare the figs, place all of the spices into a spice bag or cheesecloth tied with twine. Place the spice bag in a saucepot. Quarter the figs and place them into the pot with the port, honey, and orange juice. Slowly bring the figs to a simmer and cook for about 10 minutes until the figs are cooked but still have some shape. Strain the figs and place the liquid back into the pot and reduce it by half. Once reduced, pour the liquid over the figs and let cool.
• To assemble the trifle, place a small amount of fig jam in the bottom of a martini glass and then a small amount of the Camembert cream. Add a layer of cake, fig jam, and then cream. Continue until you finish with the cream on the top of the glass. Garnish with a fig.