Thursday, October 23, 2014

Stuffed Figs with Lavender Honey

These looked so beautiful in Farm to Fork. When figs were in season, I dove at the chance to try this amazing recipe.

Did I mention I'd never had a fig before?
So yeah, when I was delicately and carefully piping the stuffing, I had no idea what they would taste like.

I took one bite and loved the filling, hated the fig.
Turns out I'm not a fig-person. 
My family on the other hand... loved every single one.

"Heros" David Bowie


  • 4 tbsp honey
  • 2 tbsp dried lavender flowers
  • 2 oz creamy blue cheese
  • 1/2 cup mascarpone cheese
  • 12 fresh firm-ripe Black Mission figs, stem ends trimmed


Combine the honey and the 2 tbsp lavender flowers in a small saucepan, and warm over low heat. Remove from the heat and steep the lavender in the honey for at least 10 minutes. Strain the honey into a small bowl and discard the solids.

In a small bowl, combine the blue cheese with the mascarpone and half of the lavender honey. Stir until almost smooth (it is okay if it is slightly chunky.) Place the blue cheese mixture in a pastry bag fitted with a plain tip, and set it aside until ready to serve (Refrigerate the bag briefly if the mixture becomes too soft.)

Using a paring knife, cut downward lengthwise into each fig as if you were preparing to cut he fig in half, but cut only about halfway through the fig. Turn the fig 90 degrees and make a second cut perpendicular to the first in the same manner using your fingers, gently pry open the top portions of the fig to create space for the cheese mixture. Pipe the blue cheese mixture into the figs. Arrange the figs on a serving plate, and garnish them with lavender flowers. Drizzle the figs with the remaining lavender honey, and serve at room temperature. 

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