No, this is not a mini series about Napoleon’s fun in Russia in 1812. For this year’s holiday, we were lucky enough to spend some time in one of the most heavenly places on the planet. As the vagaries of life prevented us having had a break since 2012, we were in need of complete R&R. For this, we went to stay with Helen and David Furniss in their fantastic ‘Keirmasi’ gites. Over the years, we have stayed with them a number of times and it has proven to be an idyllic place for a badly needed French Retreat.
We were idling in the shade during the morning when Helen brought us some “early figs”. It had rained unseasonably earlier on in the year and the fig tree had responded by growing some very big (and very tasty) fruits. Helen also brought us some blue cheese.
I added honey and we had the recipe for a delicious starter. Figs with blue cheese and honey, what else?
This, as is my habit in so many concoctions of late, is not a recipe. The first thing to do is to slice the figs as shown.
Then add the blue cheese and honey.
Pop them into a hot oven (200 French, 400 American) for ten minutes to warm the figs and melt the cheese. Take them out and serve.
We had a fantastic time over in France this year. We are always made to feel welcome by Helen and David. If you are thinking of a Dordogne break, you could do worse than to give them a shout.
cookinginsens | 25th July 2014
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Nice to see figs in the market again.
Conor Bofin | 25th July 2014
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Hi Rosemary, straight from the tree in this case. Delicious!
lapetitecasserole | 25th July 2014
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OMG! This means enjoying life!
Conor Bofin | 25th July 2014
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It does and at very little cost.
babso2you | 25th July 2014
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Lovely and simple!
Conor Bofin | 25th July 2014
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Thanks Barb, That’s as it should be.
Linda Duffin | 25th July 2014
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Gorgeous. Not jealous at all. xxx
Conor Bofin | 25th July 2014
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Neither should you be. I’m back at the desk….
Linda Duffin | 25th July 2014
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My heart goes out to you. Far too hot (here anyway) to be stuck in an office. Still not jealous about France, oh no.
Conor Bofin | 25th July 2014
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Yes. A melter indeed. And all the customers seem to have gone to the beach.
Debbie Spivey | 25th July 2014
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This looks so pretty! Thanks for sharing!
Conor Bofin | 25th July 2014
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Hi Debbie, Delighted you like it. Happy to share with the Mountain Kitchen.
Best,
Conor
Debbie Spivey | 25th July 2014
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Have a great weekend!
The Quincho Project | 25th July 2014
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Simple, yet effective. I have also grilled them this way on skewers (Okay – and wrapped with bacon – what can I say, it’s a yank thing 🙂 ) over oak with equally fabulous results. Sounds like a fabulous time.
Conor Bofin | 25th July 2014
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Wrapped in bacon is certainly interesting. We sophisticated Europeans would wrap them in Parma ham and look down our noses at ye doing it with bacon. Funny old world.
Our Growing Paynes | 25th July 2014
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This looks like a wonderful combination. We are hoping to be in that area next year, fingers crossed!
Amanda | 25th July 2014
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Beautiful and decadent. I too would love to get there one day.
tinywhitecottage | 25th July 2014
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Wonderfully simple and elegant.
Eha | 26th July 2014
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Put on top of the list for our next fig season tho’ think I won’t forget: too appetizing!!!
Michelle | 26th July 2014
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Oh, there you go, reminding me how much I long to be back in France… Looks like you had a wonderful trip. Looking forward to the next parts of the series!
Jody and Ken | 26th July 2014
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Well, that’s certainly the cat’s pajamas–having fresh figs delivered to your door in the morning! You know, I see something like this and it always reminds of how easy it is to assemble a great meal out of a few ingredients in France or Italy. You CAN do that here, but nowhere near as easily. I assume, by the way, that this little treat was merely the tip of an iceberg of pleasure you experienced. Ken
Conor Bofin | 26th July 2014
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Wait and see Ken, wait and see…
Natalia at Hot, Cheap & Easy | 27th July 2014
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These are beautiful! There is a fig tree at Leandro’s music school and I think I will once again be the happy recipient of some early figs…so now I know what to do!
Conor Bofin | 28th July 2014
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I would take up music lessons Natalia.
ChgoJohn | 27th July 2014
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Such a simple creation but, oh, boy, does it ever satisfy! I hope the rest of your holiday was eually as good, Conor.
Conor Bofin | 28th July 2014
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If not better John. Plenty of posts to follow.
Best,
Conor
StefanGourmet | 27th July 2014
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Glad you both enjoyed the French retreat, which you definitely deserved. Envious of those figs fresh from the tree. I really like the recipe, as I think it will also work with the figs I can get here. In Italy a popular combination is fresh figs with prosciutto (and sometimes a bit of good balsamic), but for that the figs must be tree-ripened.
Conor Bofin | 28th July 2014
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The flavour is more intense if they are ‘later’ figs. These were delicious. The Italian way appeals too.
Thanks Stefan.
C
laurasmess | 28th July 2014
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What a gorgeous idea for a starter, dessert… or anytime, really! I love the combination of figs and honey (sometimes I just slice them, drizzle them with honey and a fair whack of black pepper and voila! Delicious!) and the additional blue cheese sounds heavenly. Glad that you loved the French retreat. Sounds idyllic!
Conor Bofin | 28th July 2014
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If you add walnuts to yours, it can be pretty good too.
The trip was great. Back to reality now…
Pamela @ Brooklyn Farm Girl | 28th July 2014
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You have me craving figs real bad right now!
Conor Bofin | 29th July 2014
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Good! Figs are so delicious. Here in Ireland, there is a very short window for them (imported) in the late summer / early autumn. I am looking forward to more then.
siobhan | 29th July 2014
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Hi Conor,
Would it be possible to get an email address to contact you on as I would love to get in touch about a meat food feature/collaboration? Or if preferred I could send you mine?
Thanks Conor.