Stuffed Figs Appetizer

Poaching the figs in wine, leaves them tender and plump. This mixture of cheeses and walnuts with the tender figs makes a tempting combination.


8 dried Calimyrna figs, stemmed (look for them in the bulk section of your supermarket)

1 cup white wine


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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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