Serves 4

8 Medium size figs
160 g of Stilton
8 slices of Parma Ham
Honey
Black Pepper
100ml of Port
1 vanilla pod
80g caster sugar

Cut the very tip of figs, then place them on the chopping board and make a cross cut from the top in order to be able to put cheese inside the fruit. Divide the piece of Stilton into 8 equal size pieces and place each of them in the middle of the fig. Wrap each stuffed fig with a slice of Ham. Now place the figs on the baking tray about half an inch away from each other. Lightly drizzle with honey and season with black pepper. Bake in the preheated oven at 200C for about 10 minutes and then finish under a hot grill.
To make the reduction place Port and split Vanilla pod in the sauce pan, bring to the boil then leave on the side in order for Port to infuse vanilla flavour. Remove the vanilla pod, add all the sugar and slowly bring to the boil. Once boiled reduce the heat and let it
gently simmer until reduced by about a third in volume. When ready take of the heat and chill.
Sauce can be made well in advance and can be kept in the fridge for up to two weeks.