Maple Poached Figs with Spiced Goat Cheese

March 29, 2012
3 Ratings
  • Serves 6
Author Notes

When in season, I often poach fresh Black Mission figs in all kinds of poaching liquids and serve them with Goat cheese or Ricotta cream. My daughter adores stuffed fresh figs with goat cheese mixed with herbs, a little salt and pepper and wrapped in thin strips of Prosciutto or Pancetta. This dish is a delicious and light dessert or cheese course. —Kukla

What You'll Need
  • For the Poached Figs
  • • 1 1/2 cups apple cider plus 1 1/2 cups water
  • • 2 tablespoons maple or 1/2cup light-brown sugar
  • • 6 tablespoons pure maple syrup
  • • 4 strips orange peel (each about 3 inches long), plus 2 teaspoons finely grated orange zest
  • • 2 (about 3-inch-long) cinnamon sticks
  • • 24 dried Turkish or Black Mission figs (about 6 ounces)
  • For the Spiced Goat cheese
  • • 1 cup (8 ounces) soft goat cheese, room temperature
  • • 1 tablespoon maple or 2 tablespoons light-brown sugar
  • • 1/4 teaspoon ground cinnamon
  • • 1/2 teaspoon freshly grated peeled ginger
  • • 3 tablespoons heavy cream
  1. For the Poached Figs
  2. Heat apple cider, water, sugar, maple syrup, orange strips, grated zest and cinnamon sticks in a large saute pan over medium-high heat, stirring until sugar and maple syrup have dissolved, about 3 minutes.
  3. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
  4. Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes. Return figs to pan, and gently toss with syrup to coat.
  1. For the Spiced Goat cheese
  2. Puree goat cheese, sugar, ½ teaspoon of sea or kosher salt, ginger, cinnamon, and cream in a food processor. Spoon about 1/4 cup of the goat cheese cream into each bowl. Divide figs among bowls, and drizzle with syrup.
Contest Entries

See what other Food52ers are saying.

  • susan g
    susan g
  • LeBec Fin
    LeBec Fin
  • Kukla
  • jenniebgood

9 Reviews

susan G. April 9, 2012
I made it, I loved it. We did have it as one of our Seder desserts, and it was stunning. After a rather rich vegetarian meal, the Spiced Goat Cheese was especially welcome, just tart enough. And if there's some of the fig poaching syrup left, just think how good that will be on oatmeal! Both of those parts will return, possibly on their own to match up with other food too.
Kukla April 9, 2012
Thank you susang for such thrilling and detailed comment! I am very glad that you enjoyed this dessert. Happy Passover to you and your family!
jenniebgood March 30, 2012
This looks wonderful - figs and goat cheese go so well together!
Kukla March 31, 2012
Thank you jennie!
susan G. March 30, 2012
I love all the ingredients, and I think you've given us our seder dessert.
Kukla March 30, 2012
Thank you susan g! This dessert will be perfect for a meatless Seder but the good news is, you can use soft tofu instead of cheese, it perfectly absorbs any flavors you like.
LeBec F. March 30, 2012
p.s. not to gush or anything but you continue to impress me with your understanding of what is
needed to give a recipe that necessary spark. In this one it's the orange in the figs and the fresh ginger in the chevre. It's that kind of understanding that takes you into the realm of specialness.
thx agai for the inspiration!
Kukla March 30, 2012
You are to kind Le Bec Fin. I read your recipes and they are nothing short of talent, professionalism and many useful tips. Thanks’ again!
LeBec F. March 30, 2012
kukla, there you go again with a lovely lovely dish. Love the orange zest in there, you smart thing! And if that isn't a professional food stylist quality shot, i don't know what one is! thx for the ispiration!