a picture of halved figs in a white dish with honey and gorgonzola drizzled on top

Roasted Figs with Gorgonzola and Honey-vinegar Sauce

7 minutes - 8 minutes

Serves 4 as a starter. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is from Delia's Complete How to Cook.

This may sound like an unlikely combination but it's simply brilliant – a first course that's fast, unusual and absolutely no trouble to prepare.

The Delia Online Cookery School: Find out more about Delia's free Cookery School by watching the video on this page.

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I wanted to let you know how things turned out.

Asked by: Wendy

Hi Lindsey The grape harvest is done with for another year. We ended up with a pre harvest dinner and a post harvest dinner. In the pre harvest one we had the roast figs (using our own figs) and gorgonzola. It was brilliant, it went down very well with one or two want more cheese in future! The dessert was vanilla and strawberry pavlova without the strawberries as I couldn't find any so I used kiwi fruit. The post dinner we did the roast Mediterranean vegetables with couscous and harissa, again a success. The dessert was the chocolate torte following your suggestions using milk instead of juice and Mascarpone and cream together. It worked very well. All the Delia recipes were most successful but I think the figs just won by a whisker.. I wanted to let you know how things turned out. Once again thank you for your help. Love Wendy x

Answered by Lindsey: Hi Wendy, How lovely to hear from you. What a wonderful time you’ve been having! Your grape harvest feasts sound fabulous. I bought some figs today so I might make the figs with gorgonzola and the roasted vegetable couscous salad is one of our favorites too. It must be such a joy to use your locally sourced Italian ingredients. Sometimes in Delia’s Restaurant in the autumn the pastry chefs do individual meringues with the vanilla mascarpone cream topped with pears baked in Marsala (but they cut the pears into wedges before they cook them). It works really well and for parties the pear can be prepared well ahead and they get even better after a few days in the fridge. All the best Lindsey x

Method

All you do is wipe and halve the figs, then place them, cut side up, on the baking tray.

Season with salt and freshly milled black pepper, then pop them under the grill for 5-6 minutes, until they're soft and just bubbling slightly. When the figs are ready, remove the baking tray from the grill and divide the cheese equally between them, gently pressing it down to squash it in a bit. Then pop them back under the grill for about 2 minutes, until the cheese is bubbling and faintly golden brown.

Meanwhile, make the sauce by combining the honey and vinegar together, then serve the figs with the sauce poured over.