Stuffed Figs


These tasty morsels are meant to be bite-sized cocktail fare, so look for Black Mission Figs. If they're not available, Brown Turkey or Calimyra figs will work fine if you cut them in half before stuffing.


1 pint small Black Mission figs (about 15)
1 cup cream cheese (softened)
3 tablespoons honey, or more to taste
1/4 cup toasted pecans (very finely chopped)
1/4 teaspoon Chinese Five Spice Powder


Cut a cross in the stem end of each fig so that you create an opening, but don't sever the fig completely.

Combine the cream cheese, honey, and nuts in a small bowl and mix well. Transfer to a pastry bag and pipe some of the mixture into the center of each fig, carefully separating the segments with your fingers. Don't overfill or the figs become difficult to eat as finger food. Use a star tip for a decorative effect if you like.

Refrigerate the figs until ready to serve.


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