Wine-Poached Figs Stuffed with Goat Cheese and Thyme

Cooking & Recipes

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


15 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

30 minutes


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.


Preparation Method

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