Stuffed Figs in Marsala Sauce

The texture of poached figs stuffed with cheese, sprinkled with toasted pine nuts and drizzled with a rich sauce is heaven. Takes only minutes to prepare.


1 cup Marsala
1/4 cup fresh orange juice
12 dried Calimyrna figs, look for soft ones in the bulk section of your supermarket
3 ounces cream cheese, softened to room temperature


In a medium saucepan combine Marsala, orange juice, honey and figs. Bring to a boil, remove from heat, cover and let stand 15 minutes.

In a small bowl combine cream cheese, Parmesan and 1 tablespoon chopped pine nuts. Set aside.

Remove figs from pan with a slotted spoon. Bring sauce back to a boil and cook about 10 minutes until reduced to about 1/4 cup.

Meanwhile, slice figs through stem end about 3/4 of the way down, leaving the bottom in tact. Stuff a spoon of cheese mixture into the middle of each fig. Place 3 on each plate and drizzle with spoonful of Marsala sauce. Sprinkle with remaining whole pine nuts.

Serves: 4

golden blossom honey product