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Wine Poached Figs Stuffed with Goat Cheese and Thyme

by in Dec 2003
Wine Poached Figs Stuffed with Goat Cheese and Thyme
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Total Time: 30

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.

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  • 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.

Additional Notes:

*To strip thyme sprigs quickly, simply run your fingers down the stem from top to bottom.
Updated Monday, April 26th, 2004

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