Cheese plate with Wild Fig Compote with Les Filles 2009 Cabernet Sauvignon
3⅓ cups dried wild figs, halved
1 cup (250ml) balsamic vinegar
¾ cup (185ml) water
¾ cup (165g) caster (superfine) sugar
Cheese, such as brie or camembert and
Crackers, to serve
Step One: Place the fig, vinegar, water and sugar in a saucepan over medium heat and stir until the sugar is dissolved.
Step Two: Bring to the boil and simmer for 15 minutes or until syrupy and the fig is tender.
Step Three: Remove from the heat and allow to cool.
Step Four: Serve with cheese and crackers
Makes 2½ cups.