Figs. Arguably a sexy fruit. Slightly intimidating, it calls for something elegant and classy to be done with it. It beckons me to experiment. And in Jordan, now is the time…fig season.
Inspired by life in Jordan, and a recipe on rouxbe.com, I’ve ventured to select ingredients equal in richness and pedigree. I found Garganzola cheese and balsamic reduction players that could compliment the figs distinction beautifully.
Who knew that this warm fruit, stuffed with a soft blue cheese and a decorated with a drizzling of intense balsamic vinegar would combine to thrill the taste buds with such a unique medley of flavor?
18-20 fresh, ripe figs
200gr soft gorgonzola blue cheese
Balsamic vinegar reduction*
1. Wash figs and cut an “X” shape into the top
2. Mash gorgonzola into a paste and load an icing dispenser to squeeze the blue cheese into figs.
3. Place figs 1-2 inches under broiler for 4-6 minutes until cheese is melted and the fig is warmed through (a toaster oven works very well).
4. Drizzle your favorite balsamic vinegar, reduced by half, over the warm figs and serve immediately.
(* to make balsamic reduction, just simmer balsamic vinegar in a saucepan until half of the liquid evaporates.)
It was fun to hunt for a blue cheese that was both rich in favor and soft enough in texture to be made into a paste. I am pleased with this italian cheese used in this recipe, however, if anyone knows of a local Jordanian cheese that could lend well to this dish, please let me know.
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