Cheese-Stuffed Figs with Peppery Honey Port Syrup

Cheese-Stuffed Figs with Peppery Honey Port Syrup

Posted on March 1, 2013

Cheese and figs are excellent compliments to honey, and this recipe substantiates that combination. The recipe was given to us with permission by For smaller portions, serve a quarter of a fig smeared with herb cream cheese and drizzle with salt and honey.



2 tbsps – Massey Honey

8 – fresh figs

8 tsps – cream cheese, room temperature

1/3 cup – ruby port

5 – black peppercorns


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