You’ve never had a decadent bite-sized appetizer like these cream cheese stuffed figs made with honey, black peppercorns, and a ruby port. Your guests are going to think you spent hours on these simple and tasty treats.
Did you know? Figs are one of the oldest fruits consumed by humans. According to The Spruce, figs originated in Asia Minor and spread in popularity throughout the Mediterranean thanks to the Greeks and Romans.
Figs hit the United States in the 16th century. And they go way back in world history. Sumerian in fact, where stone tablets show the use of figs dating back to 2500 B.C.
Recipe and image courtesy of the National Honey Board™.
- 2 tablespoons honey
- 8 fresh figs
- 8 teaspoons cream cheese, room temperature
- 1/3 cup ruby port
- 5 black peppercorns
- 1 In a small saucepan, heat port, honey and peppercorns over low to medium flame. Bring to a boil and continue cooking until the consistency becomes syrupy; this should take approximately 2 minutes. Set aside and let cool. Remove peppercorns.
- 2 Cut the stem off of each fig. Then cutting the fig crosswise, gently open them like a flower. Place a tsp. of cream cheese in the center of each "flowered" fig and drizzle with honey port syrup.