Caramelised Black Figs in Port with Colston Bassett Stilton Ice Cream
by Nigel Haworth – Northcote, Lancashire

For the ice cream:
1 cup Colston Bassett Stilton, crumbled
1 cup heavy cream
For the figs in port:
5 ripe black figs
1/8 cup Demerara sugar
1/4 cup unsalted butter
1/4 cup port
1/8 cup red wine
1/8 cup heavy cream
1/2 cup unsalted butter (cut into small cubes)
Knob of butter for frying
Icing sugar for garnish

Ice Cream Method
1. Beat the Stilton and half the cream. Whisk in the remaining cream until stiff
2. Using a metal spoon, very gently fold the cream into the cheese mixture. Freeze in a plastic container for at least 24housrs

Stilton Dipping Sauce Instruction
1. Place a frying pan on a medium heat
2. Cut the figs across the middle into two even pieces
3. When the pan is hot add the butter, sprinkle in 80% of the sugar, place the figs cut side down and leave to caramelise
4. Turn the figs, sprinkle in the rest of the sugar and cook quickly for a minute. Add the port which should begin to reduce immediately
5. Remove the figs and arrange on plate
6. Add red wine to pan and reduce the liquids by 2/3. Add the cream and reduce by half
7. Add the small cubes of butter whisking continuously until you have sauce of a pouring consistency
8. Spoon the sauce evenly over the figs, serve with ice-cream, dust with icing sugar and serve immediately