INGREDIENTS

INSTRUCTIONS

Brace yourself for a peak sensual experience.
* Use 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 refrigerate.
Yield: 12 filled fig halves Preparation time: 10 minutes
1) Place 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 desired.
2) 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.
3) 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 top.
4) 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 serving time.
www.molliekatzen.com 2/99
Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven."
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