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🍽️ Raclette dishes with wine-soaked figs, camembert cream and nuts

270 kcal · 30 min · 4 servings

Ingredients

• walnut kernels 40 g
• figs 4 pcs
• red wine, dry 150 ml
• honey 2 tsp
• rosemary, fresh 5 g
• butter 1 tbsp
• camembert cream with truffle 150 g
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Roughly chop the walnuts.
2. 2. Heat a frying pan without fat on medium heat.
3. 3. Roast the nuts in it for two to three minutes until they smell fragrant.
4. 4. Remove the pan from the heat and set the nuts aside.
5. 5. Wash the figs thoroughly.
6. 6. Remove the hard stem base at the top.
7. 7. Cut the figs into six or eight pieces, depending on their size.
8. 8. Place the fig pieces in a small pot.
9. 9. Pour in red wine, honey and sprigs of rosemary.
10. 10. Bring the mixture to a boil on the stove.
11. 11. Let the liquid reduce on medium heat for about eight minutes.
12. 12. Wait until the sauce has become thick and syrupy.
13. 13. Remove the rosemary sprigs from the pot.
14. 14. Gently fold the figs into the warm wine sauce.
15. 15. Lightly grease the small raclette dishes with butter.
16. 16. Fill each dish with some of the wine-fig mixture.
17. 17. Sprinkle the roasted walnuts over it.
18. 18. Add one tablespoon of camembert cream to each portion.
19. 19. Place the dishes in the raclette grill.
20. 20. Gratiné them until the surface is lightly browned.
21. 21. Wait until the cream is bubbling nicely.
22. 22. Sprinkle the finished raclette once more with roasted walnut kernels.

Nutrition per serving

• kcal: 270
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 19 g