Figs with goats’ curd and raspberries

Jane Strode

Photo: John Paul Urizar

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Serving size: Serves 8
Cooking time: Less than 30 minutes

Figs with goats’ curd and raspberries

INGREDIENTS

300g frozen raspberries
150g icing sugar
200g soft goats’ curd
16 fresh figs, cut in half
200g fresh raspberries

METHOD

Place frozen raspberries and icing sugar in a saucepan over low heat. Bring to a simmer, stirring, for 5mins. Blend with a stick blender until smooth then pass through a fine strainer. Refrigerate until needed.

Place goats’ curd in a bowl, stir to loosen, then smear on serving plates. Place figs on top of curd and add a few fresh raspberries.
Spoon over raspberry sauce.

Toni Paterson's wine match: 2012 Deakin Estate Moscato, $10. 2012 Logan Weemala Gewurztraminer, $17.