Ingredients
8 dried Calimyrna figs, stemmed (look for them in the bulk section of your supermarket)
1 cup white wine
1 tablespoon GOLDEN BLOSSOM HONEY
3 tablespoons mascarpone cheese
3 tablespoons Gorgonzola cheese, finely crumbled
1/4 cup walnuts, chopped
1 tablespoon GOLDEN BLOSSOM HONEY, to drizzle
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a small saucepan combine figs, honey and wine. Bring to a boil and simmer over a low heat for 5 minutes. Remove figs with a slotted spoon. Let cool. Discard wine. Cut figs in half lengthwise.
In a small bowl mix together mascarpone and Gorgonzola cheeses. Spoon about 1/2 teaspoon of the mixture onto the cut edge of each fig half. Sprinkle with a few walnuts.
Place on a serving plate and drizzle figs lightly with remaining tablespoon of honey.
Yields: 16 fig halves
In a small bowl mix together mascarpone and Gorgonzola cheeses. Spoon about 1/2 teaspoon of the mixture onto the cut edge of each fig half. Sprinkle with a few walnuts.
Place on a serving plate and drizzle figs lightly with remaining tablespoon of honey.
Yields: 16 fig halves
