Prep: 5 minutes; Cook: 25 minutes
Because figs grow abundantly throughout the country, they may appear on the Italian table as part of the antipasto or as an entrée. And they often steal the show as a dessert. You'll see why when you taste this combination of succulent figs, walnuts, and Gorgonzola cheese drizzled with warm honey and sweet wine.
Oxmoor House JUNE 2006
1. Preheat oven to 325°.
2. Combine honey and wine in a medium bowl; stir well. Add figs, and toss gently to coat. Spoon figs and honey mixture into an 8-inch square baking dish coated with cooking spray. Bake at 325° for 25 minutes or until thoroughly heated.
3. Place 4 fig halves on each of 6 dessert plates; drizzle warm honey mixture evenly over figs. Sprinkle 4 teaspoons cheese and 1/4 teaspoon walnuts over each serving. Serve immediately.
Note: You may substitute white grape juice for the riesling, if desired.
Fresh Figs: Fresh figs are available twice a year. The first crop is available from June through July; the second crop begins in early September and lasts through mid-October. The figs from the first crop are larger and more flavorful than those from the second. Figs are extremely perishable, so you should either use them soon after they're purchased or store them in the refrigerator for no more than two to three days.
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