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As everyone here knows, I am obsessed with figs and fig recipes. Their exterior beauty is exotic and captivating, while the soft, creamy sweet fruit on the inside is so unexpected. I just adore the fig and since summer is drawing to an end, I am posting two more fig recipes I think you will enjoy:
Parmesan Stuffed Figs with Balsamic Reduction and Drunken Figs.

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There is just something magical about the pairing of figs and balsamic vinegar. The sweet, syrupy richness of the vinegar cutting through the sweetness of the fig is unparalleled.

To make the Balsamic Reduction:

Heat a saucepan over high heat. Add ¼ cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.

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To make the stuffed figs:

While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.

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Drunken Figs:

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This recipe is just too easy! However, it is gorgeous, delicious and elegant so I had to post it. You will love this and if you are like me, you will from now on into infinity have a bowl of wine soaked figs in your fridge – to snack on, to put over ice cream, pound cake, angel food cake or whatever floats you boat!

INGEDIENTS:

1 package of dried figs
red wine – Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!

METHOD:

Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE