


Figs Two Ways
These delicious figs can be enjoyed as a savoury party starter or a sweet party dessert.
Recipe - SuperValu Online

Figs Two Ways
Prep Time10 Minutes
Servings4
Cook Time5 Minutes
Ingredients
6 Fresh figs halved
1 Pinch muscovado sugar for sprinkling
4 Shortbread biscuits to serve
4 Portions SuperValu vanilla ice cream to serve
1 Drop balsamic dressing
8 Fresh figs halved
100g Gorgonzola
8 Slices SuperValu parmahHam
1 Handfull watercress or lamb's lettuce
Directions
Ingredients
- 6 Fresh figs halved
- 1 Pinch muscovado sugar for sprinkling
- 4 Shortbread biscuits to serve
- 4 Portions SuperValu vanilla ice cream to serve
- 1 Drop balsamic dressing
- 8 Fresh figs halved
- 100g Gorgonzola
- 8 Slices SuperValu parmahHam
- 1 Handful watercress or lamb's lettuce
Method
- Figs with Gorgonzola and Parma Ham. Preheat the grill to high.
- Smear a teaspoon of the Gorgonzola onto each of the halved figs. Wrap each fig in Parma ham, but not too much – aim for one and a half layers for each halved fig.
- Place the wrapped figs on a baking tray and place under the hot grill until the ham starts to crisp up. Serve four halves per person with the lamb’s lettuce dressed with a little balsamic vinegar.
- Dessert Figs. Preheat the grill to high.
- Place the halved figs on a baking tray and sprinkle with a little muscovado sugar. Place under the hot grill for anything from 5 to 10 minutes, until the figs are caramelised on top.
- Serve three halves per person while the figs are still warm with a scoop of vanilla ice cream and a biscuit.
10 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Recipe
Ingredients
- 6 Fresh figs halved
- 1 Pinch muscovado sugar for sprinkling
- 4 Shortbread biscuits to serve
- 4 Portions SuperValu vanilla ice cream to serve
- 1 Drop balsamic dressing
- 8 Fresh figs halved
- 100g Gorgonzola
- 8 Slices SuperValu parmahHam
- 1 Handful watercress or lamb's lettuce
Method
- Figs with Gorgonzola and Parma Ham. Preheat the grill to high.
- Smear a teaspoon of the Gorgonzola onto each of the halved figs. Wrap each fig in Parma ham, but not too much – aim for one and a half layers for each halved fig.
- Place the wrapped figs on a baking tray and place under the hot grill until the ham starts to crisp up. Serve four halves per person with the lamb’s lettuce dressed with a little balsamic vinegar.
- Dessert Figs. Preheat the grill to high.
- Place the halved figs on a baking tray and sprinkle with a little muscovado sugar. Place under the hot grill for anything from 5 to 10 minutes, until the figs are caramelised on top.
- Serve three halves per person while the figs are still warm with a scoop of vanilla ice cream and a biscuit.