Cabernet Sauvignon Poached Figs Stuffed with Blue Cheese & a Candied Pecan on Top - Barrie Lynn, The Cheese Impresario

This is a high impact and easy appetizer that utilizes wine with a healthy and sexy spin of dried figs, blue cheese and pecans and no added oil. 
 
Ingredients
24 Dried California Calimyrna Figs (Golden Figs)
2 Cups of Cabernet Sauvignon 
4 ½ ounces of Wisconsin Artisanal Blue Cheese
Candied Pecans (Candied Walnuts will also be delicious)
 
Directions
Bring wine to a boil and add the figs.
 
Reduce heat to a simmer then cover and simmer on low for 25 minutes. These golden beauties will plump up as they absorb some of the wine.   
 
 
Don’t forget to take a sip or two of the Cabernet that’s still in the bottle while you’re waiting for the figs to poach.
 
Take figs off heat and drain on paper towels. I like to re-use the fig infused wine to cook chicken in for dinner the same evening.
 
Heat oven to 350 degrees
 
Cut your cheese in to 12 equal pieces.
 
Now cut the stems off the figs. Where the stem was, push the fig meat down a bit with your finger to make space for the cheese. This step is always fun to do with someone you are enjoying. Then add a nice hunk of Wisconsin Blue Cheese like Buttermilk Blue or Salemville Amish Blue. Top it off with a half a candied pecan right on top of the blue cheese.
 
Place the figs open side up on a nonstick cookie sheet and roast for 10 minutes or until the cheese is just beginning to melt.You might need to squish them down a bit so they stand up. Now’s the time to take another sip of that Cabernet.
 
Take blue cheese stuffed figs out of the oven and let cool slightly. Place them on a serving platter decorated with and scatter candied pecans around the plate and your guests will be delighted.
 
Figs can be poached a day ahead and refrigerated then stuffed and baked right before your guests arrive.
 
Serves 12