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Wine-poached figs with feta

Wine-poached figs with feta

Ed Smith's recipe for gently spiced figs sit alongside salty feta and handfuls of herbs – just add warm flatbreads or toasted sourdough.

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Vegetarian
  • Serves2
  • CourseStarter
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluschilling

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Ingredients

  • 125ml German Riesling
  • 2 tsp caster sugar
  • ½ tsp cumin seeds, cracked using a pestle and mortar
  • ½ tsp coriander seeds, cracked using a pestle and mortar
  • 4 Speciality Figs
  • 1 tbsp olive oil
  • 200g feta
  • ½ x 20g pack dill, fronds picked
  • 20g pack mint, leaves picked, large leaves torn
  • Flatbreads or toast, to serve

Method

  1. Put a small saucepan over a medium-high heat. After 30 seconds, pour in the wineand bubble to reduce by ½ (4-5 minutes). Add the sugar and spices, then reduce theheat. Cut a cross in the top of each fig, stopping halfway down; lower into the liquid.

  2. Cut a circle of baking parchment the same size as the pan lid, scrunch it up, then flatten it and put it loosely on top of the figs and liquid. Gently simmer for 10 minutes until the fruit is soft but still intact. Transfer the figs to a small container and strain the hot juices over the top, discarding the spices. Add a pinch of salt to the middle of each fig and drizzle with the oil. Cover and chill for 1 hour (or up to a day ahead).

  3. Divide the feta between plates, adding the jammy figs. Spoon over the syrup fromthe container and scatter over the herbs. Serve with flatbreads or toast.

And to drink...

Waitrose Blueprint German Dry Riesling

This brilliant-value Riesling features grapes picked from the steepest slopes of the Mosel valley.

Nutritional

Typical values per serving (including flatbreads) when made using specific products in recipe

Energy

2,425kJ/ 581kcals

Fat

31g

Saturated Fat

15g

Carbohydrates

41g

Sugars

18g

Fibre

3.7g

Protein

21g

Salt

3.3g

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