Guys + Gals, here is my latest video for you today, all about the fig, my favorite fruit that deserves a lot of celebrating this time of year.
This simple, luscious dish can be served as an appetizer or dessert. It tastes and appears more complicated than it really is. The salty Gorgonzola tempered by the whipped cream and paired with the warm, caramelized figs is sublime.
Give it a try! And don’t forget to try pairing a few wines with your foods, it makes the meal more festive. You can join me in learning how to pair wines, and score a free bottle while you’re at it, at: Club W.
PLEASE NOTE: To watch a crisp, clean HD version of this video, press play, then click on the wheel icon on the lower right and select 720HD.
“Blistered Figs with Gorgonzola Cream”
- 8 ounces Gorgonzola room temperature
- ½ cup heavy cream whipped to soft peaks
- 2 teaspoons fresh lemon juice
- Zest of 1 lemon plus additional for garnish
- 12 fresh ripe figs
- ½ cup sweet marsala plus more for deglazing
- 1 tablespoon fresh thyme leaves
- Preheat the oven to 400°F.
- In a small bowl, stir together the Gorgonzola and cream until it is lumpy yet spreadable. Add the lemon juice and zest, stir together well, and set aside.
- Cut the stems from the figs and slice a deep cross into each fruit, vertically from the stem end, cutting about halfway down the fig. Press each fruit at its base so that it opens up like a flower.
- Place the figs in a small baking dish or ovenproof skillet and sprinkle the marsala over them. Bake for about 20 minutes, until the fruit is meltingly tender and the edges have started to caramelize. Switch the oven to broil and bake for five minutes more, until caramelized.
- Remove the figs from the oven and let them cool slightly. Place 3 figs on each serving plate. Add a dollop of Gorgonzola cream to the center of each fig. Garnish by sprinkling with some extra lemon zest and thyme over the top.
jamie @ arugulaholic
These look sooooooooo good. I’d let you cook make these for me anytime ;-P
that looks really easy!
what would you serve that with, or is it like a stand-alone type of dish?
It’s more of a stand alone dish, as an appetizer or desert. It’s rich and flavorful so you don’t need a lot.