Stuffed Figs.
From my upcoming cookbook entitled, "Stuffed Stuff."
dried figs stuffed with chocolate cream cheese
by Pam Russell-Hennings
Serves 6.Ingredients
1 pkg. cream cheese, room temperature
1 lb. fresh, soft, dried calimyrna figs, whole (about 12)
(Trader Joe's kind, if you can find them)
1T sesame seeds
1t poppy seeds
1T fresh ginger, grated very fine
1C chocolate chips, melted
2T Godiva white chocolate liquor
Hershey's chocolate syrup (optional)
2tsp cinnamon, 2T superfine or confectioner's sugar and 3T cocoa powder, mixed
Microwave chocolate chips in medium glass bowl, low setting, in 20-second increments, stirring and reheating as necessary until melted. Add cream cheese in 2oz chunks, stirring well and dashing with splashes of Godiva white chocolate liqueur as you go to help stir until smooth. Smash in ginger and seeds, mix until well blended. Set aside. Carefully slit bottoms and sides of figs and make like a hot dog bun, not all the way through keeping tip intact. Gently push seeds aside to make space for about 1 T of stuffing then stuff, re-seal, arrange on plate, sift with cinnamon/sugar/cocoa mix, drizzle with designs of Hershey's chocolate syrup, and serve.

