Herb Chevres Stuffed Figs with Pomegranate Sauce
50 medium ripe fresh figs, sliced in half lengthwise
2-3 teaspoons sugar, preferably raw
4 ounces goat cheese at room temperature
1 tablespoon of mint, finely minced
1/4 cup light cream
pomegranate molasses as needed (available at Middle Eastern markets)
1. Preheat oven on broil.
2.Using a small melon baller or a teaspoon figs out gently, leaving about 1/8th inch flesh all around and set aside flesh.
3. Spray figs gently with cooking spray such as pam and then sprinkle hollowed figs very finely with sugar and place on a baking tray. Broil figs for 1-2 minutes or until they begin to caramelize. Check often and do not allow to scorch. Remove and cool.
4.Chop reserved fig flesh finely and place in a stand mixer with goat cheese, mint, and light cream. Whip for 1-2 minutes until ingredients are well incorporated and the mixture is light.
5. Using a teaspoon or pastry bag, fill each fig hollow with the cheese mixture. Drizzle each fig lightly with the pomegranate molasses.
6. May be made the night before and chilled, covered, until serving.
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ReplyDeleteBelieve it or not I had never even tasted a fig before this year. Though I am partial to figs with bacon, balsamic and mascarpone this could be one of my favorite preparations yet. The tang of the goat cheese combined with the tart and sweet pomagranate sauce and hint of mint make this a great appetizer or an after dinner treat.
ReplyDeletegood job Krissy...you could add more interest by saying "although i had never tasted figs before this year, i've become a fan of their sweet versatility...etc."
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