Serve these dressed-up dried figs at your next elegant outdoor gathering. They pair wonderfully with a nice glass of rosé on a warm night. This appetizer looks and tastes like a real treat, but it’s as easy as pie to put together.
½ cup balsamic vinegar
16 large dried figs
3 ounces cream cheese, softened
1 tablespoon maple syrup
16 pecan halves
In a medium saucepan heat the balsamic vinegar over medium heat. Bring to a simmer, and cook until slightly reduced and syrupy, for about 5 minutes. Remove the pan from the heat, and let the vinegar cool completely.
Cut the top ¼ inch off of each fig. Using a small pairing knife, scoop out the center seeds of the figs, leaving an opening for the filling. Mix together the cream cheese and the maple syrup in a small bowl. Stuff each fig with a small amount of the cream cheese mixture and one pecan half.
Place the stuffed figs on a tray or in a large container with a lid and refrigerate. Just before serving, drizzle the figs with the reduced balsamic vinegar.
MAKES 8 SERVINGS.