Thursday, May 17, 2012

Gorgonzola Stuffed Figs


1 (8-ounce) package California dried figs
1 (12-ounce) container soft cream cheese
4 oz. Gorgonzola
20 pecan halves


Remove the stems from all of the figs and heat to boiling light syrup. (Syrup is 1 cup of granulated sugar to 1 pint of water.) Cover and let stand until the figs are plump and have cooled.
Cut deep crosses into each fig and spread them out until they are almost flat. The seeds can be removed if desired.
Blend the different cheese together.
Using a pastry tube or a wet spoon, fill the center of each fig with the cheese mix.
Place a pecan half on end in the center of each fig. Chill the prepared figs and serve cold. This makes about 20 filled figs. 


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