Sherry Glazed Figs Stuffed with Toasted Walnuts and Cheese
adapted from Fig Heaven by Marie Simmons (William Morrow 2004)Makes 24 Pieces
Use either Calimyrna or Black Mission figs for this sweet and savory snack. I usually soak the figs as long as a week ahead and then store the soaked figs in the refrigerator until ready to prepare. It only takes a few minutes to reduce the sherry and glaze the figs. Stuff them with a toasted almond or walnut and a cube of your favorite cheese. The sweetness of the fig is best balanced by a salty cheese like a Stilton, Irish Caschel Blue, Pecorino Romano or Parmigiano Reggiano.
INGREDIENTS:
24 dried Calimyrna or other large plump dried figs
2 cups cream (sweet) sherry
3 bay leaves
1 cinnamon stick
½ cup (about 24 pieces) walnut or whole almonds
1 wedge (about 3 ounces) cheese (see headnote) cut or broken into ½ inch pieces
PREPARATION:
1. Place the figs, sherry, bay leaves and cinnamon in a medium saucepan Heat to a boil. Reduce heat to low and simmer the figs, covered, 20 minutes. Remove from the heat and let stand, still covered, overnight.
2. The next day heat the sherry and figs to a gentle boil. Cook the figs, uncovered, over medium heat, gently stirring with a rubber spatula, until the sherry is almost completely reduced, and forms a thick syrup that coats the figs, about 10 minutes. Let stand off the heat until cool enough to handle.
3. Meanwhile preheat the oven to 350˚F. Spread the nuts in a cake pan and heat until lightly toasted, about 15 minutes.
4. With a paring knife cut a deep slit into the side of each fig. Gently open the fig and push a piece of walnut or an almond into its soft center. Add a piece of cheese and gently press the two sides around the cheese.
5. Serve at room temperature. The figs may be soaked and glazed ahead and refrigerated until ready to stuff and serve. The figs may be stuffed 2 to 3 hours ahead and kept at room temperature until ready to serve.