for 4 person

Cheese

160 g	Fine Food Pavé de Rougemont au goût de Truffe, quartered
30 g	pecan nuts

Sauce

2 dl	port
2 tbsp	sugar
4	figs , cut a cross in each approx. 1½ cm deep
1 sprig	rosemary
1	organic orange, use grated zest only
1 pinch	cinnamon

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.

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