Drunken Figs with Roquefort and Marsala Wine in Pomegranate Syrup

"There is nothing that compares to the taste of rich, creamy cheese combined with a luscious fresh fig. Add Marsala and pomegranate syrup and seeds, and you're in for a real treat." From Pomegranates, by Ann Kleinberg

• 8 fresh figs
• 1/3 cup cream cheese
• 1/4 cup any combination of Roquefort, Gorgonzola, and goat cheese, at room temperature
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1/3 cup pomegranate seeds
• 1/2 cup Marsala wine
• 2 tablespoons Pomegranate syru

METHOD

Preheat the broiler.

Cut an X in the top of each fig, slicing halfway down so that the sides open up like petals.

Combine the cheeses, olive oil, and garlic in a mini food processor or a small bowl and mix well. Fold in the pomegranate seeds.

Carefully spoon about 1 tablespoon of the cheese mixture into each fig. Place the stuffed figs in a baking pan.

Stir together the Marsala and pomegranate syrup in a small bowl and drizzle over the tops of the figs.

Place under the broiler for about 2 minutes, or just until the cheese melts.

Serves: 4

Reprinted with permission from Pomegranates ©2004 Penn Publishing, Ltd., written by Ann Kleinberg

read our article about pomegranates - learn about pomegranate molasses

Ann uses this as an appetizer as well as a dessert. Marsala is sweet enough to turn this into a dessert if you like the tradition of cheese as a dessert course. We do and found this more than satisfying.

 

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