Wine-Poached Figs Stuffed with Goat Cheese and Thyme

Miscellaneous Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 15 servings

The small size of Calimyrna figs makes them perfect for serving. If you can only find larger figs, simply halve them and stuff accordingly.

• 30 dried Calimyrna figs, top third of stem end removed
• 1/4 cup sugar
• 1/2 cup water
• 1-1/2 cups red wine
• 5 ounces goat cheese
• 3 ounces mascarpone cheese
• 7 sprigs thyme, leaves stripped off stems*
• Garnish: leaves from 7 sprigs thyme

In microwave-safe dish, combine figs, sugar, water, and red wine. Heat in microwave oven 5 or 6 minutes at 80% power. Remove; let figs steep and cool 10 minutes, then drain, discarding liquid. Meanwhile, mix goat and mascarpone cheeses in a medium bowl. Mince half of the thyme leaves; add to cheese mixture. Set aside remaining leaves. When figs are done steeping, create a small hollow in each with your thumb; pipe in cheese mixture or stuff using the concave side of a teaspoon. Garnish with remaining thyme leaves.

Comments

*To strip thyme sprigs quickly, simply run your fingers down the stem from top to bottom.

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