Kidderton Ash goat's cheese with pomegranate molasses-baked figs and mint
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Helen Graves' stunning starter is comprised of figs roasted with pomegranate molasses for a sweet yet tangy finish, paired with creamy Kidderton Ash goat's cheese for a harmonious dish fit for a dinner party.
First published in 2018
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These simply roasted figs are sticky and sweet from roasting in pomegranate molasses and honey – a perfect match with creamy Kidderton Ash goat's cheese and mint.
Ingredients
Metric
Imperial
- 8 fresh figs, ripe
- 3 tbsp of pomegranate molasses
- 1 tbsp of honey
- 1 tbsp of lemon juice
- 1 pinch of salt
- 1 goat's cheese log
- 1 bunch of mint, (small) leaves picked
SAVE RECIPE
Method
1
Remove any stalks from the figs, cut in half and arrange on a baking tray, cut-side up
2
Mix the pomegranate molasses, honey, lemon juice and salt with a splash of water and pour over the figs, making sure each one absorbs some of the marinade. Leave for at least 20 minutes
3
Preheat the oven to 180°C/gas mark 4
4
Bake the figs for 30 minutes, then divide between 4 plates. Break the cheese into rough pieces and arrange around the figs, topping with mint leaves and some juice from the roasting tin
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