Stuffed FigsClick to Play

Stuffed Figs

Mary Ann Esposito

I love figs, fresh and dried. In early fall I pick them from my fig tree and use them in many ways. During the winter months I resort to using dried figs for everything from fig risotto to fig bread. Dried figs make great appetizers too and here is one of my favorites.

Makes 24


1/4 pound Prosciutto di Parma diced
1/2 cup balsamic vinegar
1 tablespoon honey
1/2 cup mascarpone cheese at room temperature
1 tablespoon orange zest
1/3 cup chopped pistachio nuts
12 large dried Calimyrna figs cut in half


Cook the prosciutto in a small frying pan until crisp. Drain and set aside.

Pour the balsamic vinegar into a small saucepan. Stir in the honey. Cook over medium heat until the liquid is reduced by half and has thickened. Cool and set aside.

In a bowl whip the cheese and orange zest together. Stir in all but 2 tablespoons of the nuts and all the prosciutto.

Arrange the fig halves on a decorative serving dish and top each one with a little of the cheese mixture.

Cover and refrigerate until ready to serve; let come to room temperature.

With a spoon drizzle the tops of the figs with a little of the balsamic sauce.

This recipe is featured on show 2308 - What Figs!

item recipe is featured in Episode 2308 of Season 23.

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  1. Kathleen collins's avatar

    Kathleen collins

    | Permalink
    Wonderful recipe
  2. kathleen Collins's avatar

    kathleen Collins

    | Permalink
    great recipe

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