Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cheese
Sauce
How it's done
Cheese
Remove the cheese from the fridge approx. 30 mins. prior to serving. Dry-roast the nuts in a frying pan over a medium heat for approx. 5 mins. and leave to cool.
Sauce
Mix the port and sugar in a pan, bring to the boil. Reduce the heat, add the figs and simmer for approx. 12 mins. Remove the figs, set aside. Add the rosemary. Reduce the liquid to a syrupy consistency (approx. 1 dl). Add the orange peel and cinnamon, mix and leave to cool slightly.
To serve
Arrange the cheese and figs on a platter, sprinkle with nuts and drizzle with the sauce.
| Serve with: | Toasted baguette. |
|---|
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