Description
These stuffed figs are a quick and easy appetizer or lovely after dinner treat.
Ingredients
Scale
- 1 lbs (453.5 g)fresh organic black figs, or other variety
- 4 oz (113.5 g) Stagnola Blu, or other creamy blue cheese
- 4 oz (113.5 g)raw sugar crystals, halved
- 2 oz (60 ml) pistachio nutmeat, ground
- 8 oz (240 ml) plum brandy, halved
- 2 oz (60 ml)water, halved
Instructions
- With a sharp pairing knife remove the upper stem of each fig, then cut cross wise to nearly the bottom of each fig.
- Allow figs to fall open into a flower and place a small amount of cheese into the center of each fig.
- Sprinkle with 1/2 of the sugar and the ground pistachios.
- Press each fig back into shape and place into a baking dish, stacking them closely together.
- Drizzle pan with 1/2 of the plum brandy and 1/2 of the water.
- Bake uncovered in a pre- heated oven at 325 degrees (f) 162.78 (c) for 5-8 minutes, or until softened and juices begin to flow but cheese is still firm.
- In the meantime prepare a syrup using remaining sugar, plum brandy and water by placing in a small sauce pan.
- Bring the syrup mixture to a boil over medium/high heat, then reduce heat and simmer for 8-10 minutes or until slightly thickened.
- Arrange prepared figs as desired and drizzle with plum brandy syrup, then serve immediately.
Notes
If using dry figs, place liquids in a pan and bake loosely covered in oven for 8-10 minutes prior to stuffing. Allow to cool to touch then stuff before serving and drizzle with syrup.
- Prep Time: 15 mins
- Cook Time: 20 mins