It has certainly been quite the chore finding figs this summer, but I am happy to report that I did find a few of the brown turkey variety last week. Unfortunately this was not enough to make preserves, obviously, and just devouring the whole lot by myself seemed, well, downright selfish. So, I decided to prepare these fresh beauties one of my favorite ways, stuffed with chèvre and toasted pecans and lightly roasted. A flourish of local honey drizzled over the top adds a touch of sweetness. Fresh figs do not need much in the manner of fussy accompaniments or tricky preparations, and I was not about to mess up the delicate flavor of my few precious figgy fruits.
This recipe make both a tasty appetizer or a light dessert. You can use plain goat cheese or a flavored one, like the honey infused variety I used here. I adore pecans and pairing them with figs just seemed the right fit, if you know what I mean. But walnuts are good too. I enjoyed these figs with a Pinot Noir, but I would think that most any light to medium bodied wine (red or white) would pair well with this recipe.
Simple Stuffed Fresh Summer Figs
- Large fresh, ripe figs (at least 12)
- 1 – 4 oz package chevre (goat cheese) regular or honey-infused
- 1/3 cup toasted and finely chopped pecans or walnuts
- Warm honey (1/4 – 1/3 cup)
- Vegetable oil – I use grape oil
Preheat oven to 425°. Wash and dry figs. Lightly oil a baking dish. In a small bowl mix the goat cheese and nuts. Quarter the figs, cutting three-quarters of the way down (but not all the way through). Stuff each fig with the cheese/nut mixture. Bake the figs in the oven about 6-7 minutes. Remove and drizzle with the warmed honey. Serves 4.