Figs with rosewater and goat’s cheese

This might be the quickest dessert ever – it is rather like putting out a cheese plate, but the emphasis is on the fruit.\nThis recipe is an extract from Eat Well Now by Ian Thorpe (published by Hardie Grant Books, RRP $29.99) available in stores nationally. - by Alison Pickel

Figs with rosewater and goat’s cheese

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This might be the quickest dessert ever – it is rather like putting out a cheese plate, but the emphasis is on the fruit.\nThis recipe is an extract from Eat Well Now by Ian Thorpe (published by Hardie Grant Books, RRP $29.99) available in stores nationally.

Ingredients

2 tbsp honey

1 tbsp rosewater

8 fresh figs, cut in half

freshly ground black pepper, to season

40 g fresh goat's cheese, finely sliced

2 tbsp pistachios, finely chopped

Method

Preheat an oven grill to medium–high. Line a tray with baking paper.
Put the honey and rosewater in a small saucepan and heat gently until the honey is soft and runny.
Place the fig halves on the tray. Season with pepper and top with the slices of goat’s cheese. Drizzle over the honey mixture. Grill for 5–6 minutes, or until the cheese is starting to melt. Sprinkle with the pistachios and serve.