Stuffed Roasted Figs with Goat Cheese and Pistachios

A stylish seasonal dish made from fresh ripe figs, creamy mild Chavroux, and crunchy pistachios, served with a green pepper grape syrup. You can serve this as an appetizer, a snack or even as a light dessert.

Stuffed Roasted Figs with Goat Cheese and Pistachios

adapted from Küchengötter

250 ml Grape juice
5 tsp Honey
1/2 tsp Green peppercorns
Fresh thyme
30 g Pistachio nuts
100 g Fresh goat cheese
Freshly ground black pepper
3 Fresh figs

Place grape juice and 3 teaspoons of honey in a saucepan. Cook the mixture on high heat until it becomes syrupy, about 15 minutes.
Preheat the oven to 220C/430F. Crush the green peppercorns with a mortar and pestle and add to the grape syrup. Finely chop the pistachios.
In a bowl, stir together fresh goat cheese, 2 teaspoons of honey, thyme leaves, and freshly ground black pepper.
Slice each fig in half lengthwise. Make a depression in the middle with the back of a teaspoon. Fill the depression with goat cheese filling. Place them in a baking dish. Switch the oven function to grill and roast the filled fig halves for 6-8 minutes until the goat cheese is lightly browned. Serve with the grape syrup.