Prep 15 mins
Cook 5 mins
I saw these in Southern Living magazine and they looked so cute, not to mention tasty! Figs are popular in Africa, Australia, the Middle East and California!
- 12 large fresh figs, stemmed
- 1⁄4 cup orange juice (original recipe called for orange liqueur) or 1⁄4 cup orange marmalade
- 1 (8 ounce) package low-fat cream cheese, softened
- 2 tablespoons honey
- 2 tablespoons whipping cream
- 2 tablespoons sour cream
- orange zest, to garnish
- Stand figs upright; slice from stem end into 5 or 6 wedges, cutting to, but not through, bottom.
- Gently separate wedges to resemble a flower.
- Place figs on a serving plate.
- Place orange juice in a small saucepan and simmer until reduced to syrup, about 5-10 minutes. If using orange marmalade, skip this step.
- Drizzle with orange juice reduction(or liqueur), or marmalade.
- Beat cream cheese at medium speed with an electric mixer about 2 minutes or until fluffy.
- Add honey, whipping cream, and sour cream; beat 1 minute.
- Dollop(or pipe) mixture onto center of each fig.
- Garnish, if desired, with orange zest.
Very nice - and so pretty. The only thing I didn't like was the pool of juice on the plate, it just didn't look that attractive and did not contribute significantly to the taste, as it all just dribbled out. I think reducing the juice till syrup would be better, both in terms of flavour and for appearance. The filling was very nice, and could be enhanced with some orange zest added. Quick to make and equally quick to eat.