Maggie Beer

Baked Stuffed Figs with Curd and Walnuts

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Step 1: Preheat oven to 220C.

Step 2: Place walnuts on a tray and toast for five minutes.

Step 3: Remove from oven and rub with tea towel while still warm to remove skin. Allow to cool and chop roughly.

Step 4: Cut a cross into the top of the figs to open.

Step 5: Stuff figs with curd and top with walnuts, thyme flowers and drizzle with Vino Cotto.

Step 6: Wrap in foil and bake for six minutes at 220C. Open the foil and place back into the hot oven for one minute.

Step 7: Serve drizzled with Vino Cotto and honey.


  1. 15g walnut
  2. 150g 4 figs
  3. 20ml 1 tbspn Vino Cotto
  4. 20ml 1 tbspn honey

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