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Cheese-Stuffed Figs with Peppery Honey Port Syrup

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.