Francine Segan: Food Historian, Author, Public Speaker: Recipes

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PHILOSOPHER'S KITCHEN

Assorted Fig Appetizers
from Philosopher's Kitchen
Serves 6

I call a fig, a fig; a spade,
a spade.
-Menander, 342-292 BC

Plato was often referred to as a "fig-lover" because of his extreme fondness for these succulent morsels. The ancients believed that figs, one of the oldest cultivated fruits, brought pleasant dreams and should be eaten before dinner, "when the appetite is virgin."

Here, three different tantalizing fillings for figs provide a perfect assortment of tastes to start to any elegant meal.

18 whole dried figs

1 cup white wine

3 teaspoons mascarpone cheese

Grated zest of 1/2 lemon

2 tablespoons finely chopped pistachios

1 teaspoon honey

2 ounces thinly sliced prosciutto

1. Bring the figs and wine to a simmer in a small saucepan over low heat until the figs are soft, about 5 minutes. Remove the figs with a slotted spoon. Continue cooking the wine until very thick and syrupy, about 10 minutes. Reserve.

2. Cut 1/4 inch off the tops of 6 figs, cut side up, on a serving platter. Top each with 1/2 teaspoon of the cheese and sprinkle with the lemon zest.

3. Remove the stems from 6 more figs and halve the figs lengthwise. Pile the pistachios on a small plate and press the cut portion of each fig into them until the nuts adhere. Arrange the pistachio fig halves on the serving platter and drizzle them with a little honey.

4. Remove the stems from the remaining figs and halve them crosswise. Make a small cavity in each center with the tip of your finger. Cut the prosciutto into 1/2-inch-wide strips, roll into a bundle, and press into each fig. Place the stuffed figs onto the serving platter and drizzle with the wine syrup.