BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

PISTACHIO STUFFED FIGS

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Ingredients:

¼ cup pistachios, shelled
¼ cup orange blossom honey
Dash sea salt & coriander
6 figs, green or black mission
6 wedges polenta, grilled

Method:

Place pistachios in a large sauté pan on medium heat; heat to warm through; add honey and heat to warm through; add salt and coriander; remove and leave at room temperature.  Meanwhile remove stem from figs; make a slice down through the top of the fig ¾ the way; turn the fig and repeat slice, opening up a small pouch; fill the pouch with a couple pistachios; place on grilled polenta and serve with chopped herbs or over greens.

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