Cheese-Stuffed Figs with Peppery Honey Port Syrup

I’ve always been a fan of figs.  Happens to be one of my favorite fruits.  I’ve been known to tell people “If someone sends you a basket full of figs, that is a sign of true love.”  In my opinion figs are considered a perfect fruit, and one every person should enjoy.

Do you know my buddy Ericka Sanchez? She recently teamed up with The National Honey Board and made this appetizer for them.  Something decadent enough for the holiday table, but something so simple you could have it on the table in about 10 minutes. I think I’m gonna have to make these. 🙂  Enjoy.

Serves: 8 / Recipe by: Ericka Sanchez


  • 2 tbsps honey
  • 8 fresh figs
  • 8 tsps cream cheese, room temperature
  • 1/3 cup ruby port
  • 5 black peppercorns 


  1. In a small saucepan, heat port, honey and peppercorns over low to medium flame.
  2. Bring to a boil and continue cooking until the consistency becomes syrupy; this should take approximately 2 minutes. Set aside and let cool.
  3. Remove peppercorns.
  4. Cut the stem off of each fig. Then cutting the fig crosswise, gently open them like a flower.
  5. Place a teaspoon of cream cheese in the center of each “flowered” fig and drizzle with honey port syrup.



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