This is a special time of year, not only because the end of summer but mostly because it is THE harvest month. Figs are bang in season and are super sweet.
Cardamom is a lovely Indian spice (related to the ginger family) available in seed pods that require a good bash with the pestle or it comes ground in powder form too. Like all spices be careful in the amount you use as it may quickly overpower.
The figs I got came from France, they are small, very ripe and just delightful like candy. I had to stop popping them in my mouth each time I opened the fridge or I would not be able to cook this dish.
I used fresh goat cheese but you can use any goat cheese you prefer.
- French figs are smaller variety than the Turkish figs also readably available in Belgium.
- Use any kind of goat cheese fresh or ripened. You can also use feta, mascarpone or ricotta.
- Replace cardamom by cinnamon, ground ginger or nutmeg. Fresh lavender flowers, rosemary or sage leaves would be lovely too.
- Replace the honey with agave or maple syrup.
My cardamom roosted figs with goat cheese
Yield 4 portions
- 7 - 9 fresh figs, washed
- 60 gr fresh goat cheese
- 2 tablespoon honey
- 1 teaspoon ground cardamom
- 1 tablepoon butter , cut in cubes
- Cut the figs front the top down in a cross stopping before the end. Place them in a sauté pan.
- Crumble over the goat cheese, drizzle over the honey.
- Dust the cardamon over the figs with cheese and season with salt.
- Add the butter to the pan and roast in the a pre heated oven at 180C for 10 to 15 minutes.
- Serve warm with bread.
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals. I used my new pestle and mortar ( thank you Noel) from point virgule, napkin from ZaraHome, my copper pan from E Dehillerin Paris.