Wine Poached Figs Stuffed with Goat Cheese and Thyme
By Yankee Magazine|Apr 26 2004|
The small size of Calimyrna figs makes them perfect for serving. If you can only find larger figs, simply halve them and stuff accordingly.
Yield
15 servings
Total Time
30 minutes
Ingredients
30 dried Calimyrna figs, top third of stem end removed
1/4 cup sugar
1/2 cup water
1-1/2 cups red wine
5 ounces goat cheese
3 ounces mascarpone cheese
7 sprigs thyme, leaves stripped off stems*
Garnish: leaves from 7 sprigs thyme
Instructions
In microwave-safe dish, combine figs, sugar, water, and red wine. Heat in microwave oven 5 or 6 minutes at 80% power. Remove; let figs steep and cool 10 minutes, then drain, discarding liquid. Meanwhile, mix goat and mascarpone cheeses in a medium bowl. Mince half of the thyme leaves; add to cheese mixture. Set aside remaining leaves. When figs are done steeping, create a small hollow in each with your thumb; pipe in cheese mixture or stuff using the concave side of a teaspoon. Garnish with remaining thyme leaves.
Notes
*To strip thyme sprigs quickly, simply run your fingers down the stem from top to bottom.
