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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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