Stuffed Figs Sibari Style Recipes

BACON-WRAPPED STUFFED FIGS

Steps:

• Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
• Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
• Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
• Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

STUFFED FRESH FIGS

Steps:

• Mash the ripest fig on a plate with the honey, using a fork; set aside.
• Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals."
• Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
• To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.

STUFFED AND WRAPPED FIGS

Steps:

• Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
• Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
• Wrap the figs with the prosciutto, making a decorative flower.
• Place the wrapped figs on a platter covered with salad greens

STUFFED DRIED FIGS

Steps:

• Wash figs and allow to dry out for 2 days at room temperature.
• Preheat the oven to 325 degrees F.
• In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg, and ginger.
• Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed.
• Place the figs cut side down on a baking sheet and bake for 30 minutes, or until golden.
• Let cool completely before serving.
• Store in an airtight container for up to 6 months.

STUFFED BISON BURGERS WITH CARAMELIZED FIGS AND SHALLOTS

Steps:

• Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Add figs. Remove pan from heat and let stand for 15 minutes. Drain figs; set aside.
• For filling, melt butter over medium-high heat in a large skillet. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Stir in drained figs and honey. Reduce heat to low. Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. Stir in thyme. Cool slightly.
• Combine egg, ground bison, bread crumbs, Worcestershire sauce, milk, garlic, salt, and pepper in a large bowl. Shape mixture into 8 patties. Spoon filling evenly onto half of bison patties to 1/2-inch of edges. Top with remaining bison patties; pinch edges to seal.
• For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison patties over drip pan on grill rack. Cover and grill for 16 to 22 minutes or until done (160 degrees F), turning once halfway through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. Serve bison patties open face on French bread slices.

SAVORY STUFFED FIGS

Steps:

• Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Cut a lengthwise slit down the center of each fig; fill with a pecan half. Wrap each with a piece of bacon., Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until bacon is crisp, turning once.

STUFFED FIGS SIBARI-STYLE

Steps:

• Arrange a rack in the middle of the oven, and heat to 350°. Pour the pomegranate juice, lemon juice, and 1/2 cup sugar into the baking dish, and whisk together until the sugar dissolves. For the stuffing, put the chopped nuts in a bowl, pour in the honey, and stir well so all the nuts are coated. Sprinkle on the cocoa powder, cinnamon, cloves, and the last tablespoon sugar; stir and toss until thoroughly distributed.
• With a sharp knife, slice into each fig from top to bottom-following the line of the stem-splitting it but leaving the split halves still attached. Fold open each fig like a book, exposing the cut surfaces, and top each half with a spoonful of the nut stuffing. Press the stuffing into the fruit interior, so it sticks and stays, then place the open fig in the baking dish, with the stuffing on top, resting in the juice on the bottom. Stuff all the figs this way, and arrange them in the dish.
• Tent the baking dish with a sheet of aluminum foil, arching it so it doesn't touch the stuffing, and pressing it against the sides. Bake the figs for 20 minutes, until the juice is bubbling and the figs are softened, then remove the foil, and bake another 35 to 40 minutes, basting the figs two or three times with the juice, until the figs are caramelized and tender and the juice has reduced to a syrup. Let the figs cool in the baking dish for at least 5 minutes before serving warm, or leave them to serve later at room temperature. Put three or four figs for each serving on a dessert plate or in a bowl, and drizzle some of the pan syrup over them.