Stuffed Figs With Marsala
|Sweet marsala||1 Cup (16 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Dried calimyrna figs||12|
|Neufchatel cheese||3 Ounce, softened (1/3 cup)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped pine nuts||1 Tablespoon|
Combine first 4 ingredients in a small saucepan; bring to a boil.
Remove from heat; cover and let stand 15 minutes.
Remove figs from pan with a slotted spoon; set aside, and keep warm.
Bring Marsala mixture to a boil; cook 10 minutes or until reduced to 1/4 cup.
Combine cheeses and chopped pine nuts in a small bowl; stir until well-blended.
Cut each fig to, but not through, stem end.
Stuff about 1 1/2 teaspoons cheese mixture into center of each fig.
Spoon 1 tablespoon Marsala sauce onto each dessert plate, and arrange stuffed figs evenly on top of sauce.
If desired, garnish with orange rind curls, mint sprigs, and pine nuts.