Wine-Poached Figs Stuffed with Goat Cheese and Thyme

The small size of Calimyrna figs makes them perfect for serving. If you can only find larger figs, simply halve them and stuff accordingly.


30 dried Calimyrna figs, top third of stem end removed
1/4 cup sugar
1/2 cup water
1-1/2 cups red wine
5 ounces goat cheese
3 ounces mascarpone cheese
7 sprigs thyme, leaves stripped off stems*
Garnish: leaves from 7 sprigs thyme


In microwave-safe dish, combine figs, sugar, water, and red wine. Heat in microwave oven 5 or 6 minutes at 80% power. Remove; let figs steep and cool 10 minutes, then drain, discarding liquid. Meanwhile, mix goat and mascarpone cheeses in a medium bowl. Mince half of the thyme leaves; add to cheese mixture. Set aside remaining leaves. When figs are done steeping, create a small hollow in each with your thumb; pipe in cheese mixture or stuff using the concave side of a teaspoon. Garnish with remaining thyme leaves.

Cooking & Recipes


15 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

30 minutes

Preparation Method

Add new comment