I have never tasted better figs than those hanging from the trees in my grandparent’s back yard. Picked at the perfect moment of ripeness, they were soft, sweet, succulent and bursting with flavor!
Figs are seasonal, making their appearance in early summer and again in early fall. Every year I have high hopes of finding delicious tasting figs … and every year I am sadly disappointed. So, I reach for my trusty (and more economical) dried figs that I use in many many recipes, such as, jam, biscotti, and salad. They are also delicious right out of the bag with a small handful of toasted walnuts. If you don’t have an aged balsamic, use a balsamic vinegar to make a reduction. These stuffed figs are the perfect small bite but, I should warn you, they are addictive!
- Dried figs
- Walnuts, toasted, chopped
- Aged Balsamic
- Place figs in a small saucepan and cover with water. Bring the water to a boil and then reduce the heat to a simmer. Cover the pan and cook about 15 minutes (until soft but, still hold their shape). Cooking time depends on the size of the figs. Remove the figs with a slotted spoon. The poaching liquid can be used to sweeten tea or I use it instead of water when making oatmeal.
- With a paring knife, cut off the stems and using your finger or a spoon, make an indentation on the top of the fig. Fill with a bit of Gorgonzola or you could substitute blue cheese. Top with walnuts. Refrigerate until ready to use.
- When you are ready to serve, warm the figs until the cheese melts and then arrange on individual plates or a large platter. Drizzle with a good balsamic.