Filled Figs With Mascarpone, Gorgonzola, And Pine Nuts

Directions

1. Brace yourself for a peak sensual experience.
2. * Use only the ripest, most flavorful figs. If they're out of season, you could substitute another soft-fleshed ripe fruit, like pears, nectarines, apricots, or possibly cherries.
3. * Mascarpone is a sublimely smooth, slightly sweet Italian cream cheese. If you cannot get mascarpone, substitute a high-quality cream cheese. Also, if you cannot get gorgonzola, replace it with a good brand of domestic blue cheese.
4. * Filled Figs are good at room temperature or possibly cool. They'll keep for several days; carefully seal up the whole plate of figs and chill.
5. Yield: 12 filled fig halves
6. Preparation Time: 10 min
7. 1. Place the mascarpone in a small bowl and stir to soften. (Be patient-it's a bit sticky.) Slowly stir in the crumbled gorgonzola and 3 Tbsp. of the toasted, cooled pine nuts, and mix till it is well blended. Add in a dash of salt to taste, if you like.
8. 2. Cut the figs in half lengthwise, so they can retain their lovely shape. Use your finger or possibly the back of a tsp. to slightly depress the open center of each fig, then sprinkle the figs with a little lemon juice.
9. 3. Mound a small amount of the cheese mix in the middle of each open fig, pressing down lightly. Drizzle a little honey over the filling, and place a few extra pine nuts decoratively on top.
10. 4. Arrange the stuffed figs on your favorite small, fancy plate, and scatter some lavender blossoms and/or possibly leaves among the figs. Cover the plate tightly with plastic wrap, and chill till serving time.