Love and Spices:
Baked Figs with Goat Cheese

A luscious dessert to enjoy while fresh figs are in season

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Baked Figs with Goat Cheese and Grilled Pistachios

A fruit of the heat, the fig is enjoyed from July until October. It thrives in Indian summers and beautiful, warm late seasons.

Preparation time: 10 min | Baking time: 20 min | Preheat oven: 350°F/175°C | Yields: 6 servings

• 6 ripe figs
• 12 tsp / 170 g goat cheese
• 1/2 cup / 50 g grilled pistachios, chopped
• 4 tbsp fig balsamic vinegar
• 2 tbsp honey or agave syrup
• 1/2 tsp fleur de sel
• 1/4 tsp cardamom
• Freshly ground white pepper

On a cookie sheet lined with parchment paper, grill the pistachios.
Let cool before chopping.
In a food processor, coarsely chop the pistachios, set aside.
Cut a cross into fig over the stem, just deep enough to gently squeeze the fig open.
Lightly press 2 tsp of goat cheese into the centre of each fig.
Place on the prepared cookie sheet, sprinkle salt, pepper and set aside.
In a small saucepan, reduce the vinegar, honey and cardamom, until slightly thickened.
Drizzle the mixture over each fig and bake for 10 minutes.
Sprinkle a 1/4 cup pistachios on a serving plate.
Place the baked figs on the pistachios.
Sprinkle the rest of the 1/4 cup of pistachios.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn