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Stuffed Figs With Marsala

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  Sweet marsala 1 Cup (16 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  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.

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Stuffed Figs With Marsala Recipe