28 March 2010

RASPBERRIES IN PORT WINE WITH GRILLED FIGS

This makes the best use of the lovely Autumnal produce and can be prepared ahead and chilled until ready to serve..

• 2 punnets raspberries or blackberries
• 1 cup port wine
• 12 ripe figs, cut in half
• 2 tablespoons Village Press extra virgin olive oil
• 2 tablespoons honey
• 300mls Greek yogurt

Bring the wine to a simmer in a small pan and allow to bubble for a few minutes. Remove from the heat and tip the berries in. Allow to macerate. Cut the figs into halves and toss well with the oil and honey. Preheat the grill and place the figs under the heat for 1-2 minutes each side. Gently combine the grilled figs with the macerated berries and wine. To serve, place in small glass bowls and top with a good dollop of yogurt. Serves 6.

(As seen in the Electrolux Celebrity Chef Theatre at the Christchurch Food Show.) Recipe by Lauraine Jacobs