What you need
12 ripe fresh figs, halved
250g PHILADELPHIA Light Block Cream Cheese, softened
1 egg, lightly beaten
100g CADBURY Baking White Chocolate, grated
2 tablespoons glacé ginger, finely chopped
1⁄3 cup brown sugar, for sprinkling
1. PLACE the figs in 1 large or 6 individual ovenproof gratin dishes.
2. WHISK together the PHILLY and egg until smooth then stir through the chocolate and ginger. Dollop the mixture over each fig half. Sprinkle liberally with brown sugar.
3. COOK under a hot grill until sugar is melted and bubbling and PHILLY is set. Allow to cool slightly before serving.