Filled Figs with Mascarpone, Gorgonzola, and Pine Nuts
Brace yourself for a peak sensual experience.
only the ripest, most flavorful figs. If they're out of season, you
could substitute another soft-fleshed ripe fruit, like pears,
nectarines, apricots, or cherries.
Mascarpone is a sublimely smooth, slightly sweet Italian cream
cheese. If you can't get mascarpone, substitute a high-quality
cream cheese. Also, if you can't get gorgonzola, replace it with a
good brand of domestic blue cheese.
Filled Figs are good at room temperature or cold. They'll keep for
several days; carefully seal up the whole plate of figs and
1/3 cup mascarpone
3 tablespoons crumbled gorgonzola
1/4 cup pine nuts, lightly toasted and thoroughly cooled
A dash of salt (optional)
6 medium-sized ripe figs, about 2 inches long (1 1/2-inch
A little fresh lemon juice
A little honey
Lavender flowers and/or leaves (optional)
the mascarpone in a small bowl and stir to soften. (Be
patient--it's a bit sticky.) Slowly stir in the crumbled gorgonzola
and 3 tablespoons of the toasted, cooled pine nuts, and mix until
it is well blended. Add a dash of salt to taste, if
- Cut the figs in half lengthwise, so they can retain their
lovely shape. Use your finger or the back of a teaspoon to slightly
depress the open center of each fig, then sprinkle the figs with a
little lemon juice.
- Mound a small amount of the cheese mixture in the middle of
each open fig, pressing down lightly. Drizzle a little honey over
the filling, and place a few extra pine nuts decoratively on
- Arrange the stuffed figs on your favorite small, fancy plate,
and scatter some lavender blossoms and/or leaves among the figs.
Cover the plate tightly with plastic wrap, and refrigerate until