Cheese-Stuffed Figs with Peppery Honey Port Syrup Recipe
In a small saucepan, heat port, honey and peppercorns over low to medium flame. Bring to a boil and continue cooking until the consistency becomes syrupy; this should take approximately 2 minutes.
Set aside and let cool. Remove peppercorns.
Cut the stem off each fig. Then cutting the fig crosswise, gently open them like a flower. Place a teaspoon of cream cheese in the center of each “flowered” fig and drizzle with honey port syrup.