METHOD

1. In a small saucepan bring honey and Stone’s Ginger Wine to a simmer, until it has reduced by 1/4, set aside.
2. Place Brie in a shallow baking dish (that you can also serve the cheese in), or alternatively in a lined baking dish
3. Slice the figs into quarters, arrange the quarters in a circular pattern on top of the Brie.
4. Scatter with the fennel seeds, drizzle liberally with honey & Stone’s Ginger Wine syrup.
5. Place cheese under a hot griller and bake for 5 – 8 minutes. The cheese should feel soft when you touch the side of the rind, and figs slightly golden and caramelised . Alternately bake in a hot oven 200oc  this should take about 10 – 15 minutes.  Just keep an eye on it you don’t want to over cook it and make it burst and become too runny .
6. Drizzle with more honey and serve immediately with crackers or crusty sour dough baguettes.
7. Optional : scatter with chopped almonds walnuts or pistachios !