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