All Appetizer Recipes
Cheese-Stuffed Figs with Peppery Honey Port Syrup
In a small saucepan, heat port, honey and peppercorns over low to medium flame. Bring to a boil and continue cooking until the consistency becomes syrupy; this should take approximately 2 minutes. Set aside and let cool. Remove peppercorns. Cut the stem off of each fig. Then cutting the fig crosswise, gently open them like a flower. Place a teaspoon of cream cheese in the center of ... [read full recipe below]
Yield: Makes 8 servings
Ingredients
- 2 tbsps - honey
- 8 - fresh figs
- 8 tsps - cream cheese, room temperature
- 1/3 cup - ruby port
- 5 - black peppercorns
Directions
In a small saucepan, heat port, honey and peppercorns over low to medium flame. Bring to a boil and continue cooking until the consistency becomes syrupy; this should take approximately 2 minutes. Set aside and let cool. Remove peppercorns.
Cut the stem off of each fig. Then cutting the fig crosswise, gently open them like a flower. Place a teaspoon of cream cheese in the center of each “flowered” fig and drizzle with honey port syrup.