Stuffed Fresh Figs Recipes

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

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.

FRESH FIGS STUFFED WITH CREAM CHEESE

Steps:

• 1 Cut off steams from the figs and cut them to 1/3 of height in x shape. Place figs on a baking paper. Incorporate honey into cream cheese. Fill the gap on the figs with one teaspoon of cream cheese. Bake it in oven preheated to 435F (220C). Cook milk and sugar in a sauce pan until start to thickens, then remove from the heat and add the butter. Pure the warm caramel over the figs before serving.

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 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

FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO

Steps:

• Mix filling ingredients together.
• Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
• Gentle wrap each fig so each is nestled holding in the stuffing.

STUFFED PORK LOIN WITH FIGS

Steps:

• Put figs in hot water to soak. Preheat oven to 450 degrees.
• Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
• Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, all the way to center from each end.
• Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 350 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. When an instant-read thermometer registers 145 to 150 degrees - probably after 40 to 60 minutes - remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
• Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION

Steps:

• Pat chicken thighs dry and season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
• Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
• Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.