I had eaten fresh figs exactly twice before making this recipe. The first time was at Kool Beans in Tallahassee, and the second time was at a beginning-of-the-semester psychology department party here in Winston. Both times were amazing, and I realized that there really wasn't much to making stuffed figs. I think the reason they seem fancier than they are is because hardly anyone has eaten a stuffed fig! So, I consulted mark Bittman's How to Cook Everything Vegetarian (which you should buy) and learned all about figs. They are in season in the late summer/early fall and once ripe are only good for a day or so. Buy them ripe and use asap. A ripe fig will be soft to the touch and oozing a little juice. Cut off the stem and pop the whole thing in your mouth - fresh figs are so soft, juicy and delicious, they're like eating candy.
For this recipe I used a combination of chevre goat cheese and gorgonzola cheese, but you could use your favorite creamy cheese.
Ingredients:
Package fresh figs
about 3 tbsp gorgonzola crumbles (or feta)
about 3 tbsp chevre
about 1 cup balsamic vinegar
1 tbsp agave nectar
1. Wash your figs and chop off the stems. Cut each one in half, stem to bottom (see picture below). Slice an X into each fig.
(Image from here)
2. Put your cheese in a small saucepan and turn heat on low. Whisk just until the cheese is creamy, with no lumps. Fill a pastry bag and place it in the fridge until the cheese hardens (you want it the consistency of buttercream icing).
3. Meanwhile, you can work on your balsamic reduction. Put the vinegar in a saucepan on high heat until it boils. Lower it until it remains at a low boil. Stir often to make sure you achieve the desired consistency. (The first time I did this I boiled it too long and my vinegar turned into taffy!). Mine took about 10 minutes. Once it seems thick, but not super thick, remove from heat and whisk in agave nectar.
4. Remove your pastry bag and pipe the cheese into the X in each fig. Drizzle with balsamic glaze and serve!
For this recipe I used a combination of chevre goat cheese and gorgonzola cheese, but you could use your favorite creamy cheese.
 |
| From Food pics |
Ingredients:
Package fresh figs
about 3 tbsp gorgonzola crumbles (or feta)
about 3 tbsp chevre
about 1 cup balsamic vinegar
1 tbsp agave nectar
1. Wash your figs and chop off the stems. Cut each one in half, stem to bottom (see picture below). Slice an X into each fig.
 |
| From Food pics |
(Image from here)
2. Put your cheese in a small saucepan and turn heat on low. Whisk just until the cheese is creamy, with no lumps. Fill a pastry bag and place it in the fridge until the cheese hardens (you want it the consistency of buttercream icing).
3. Meanwhile, you can work on your balsamic reduction. Put the vinegar in a saucepan on high heat until it boils. Lower it until it remains at a low boil. Stir often to make sure you achieve the desired consistency. (The first time I did this I boiled it too long and my vinegar turned into taffy!). Mine took about 10 minutes. Once it seems thick, but not super thick, remove from heat and whisk in agave nectar.
4. Remove your pastry bag and pipe the cheese into the X in each fig. Drizzle with balsamic glaze and serve!
 |
| From Food pics |
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