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Fig Wontons with a Shower of Blue Cheese and Roasted Walnuts

For Wontons:
2 tablespoons butter
1 pound fresh black mission figs, stems removed and roughly chopped*
4 to 5 tablespoons red wine**
1/4 cup brown sugar, packed
1 package wonton wrappers (available at Asian and specialty markets)
2 cups vegetable oil (for frying)

 

For Garnish:
12 ounces blue cheese
1/2 cup whole walnuts
Fig's Fig Jam (recipe follows)

1. In large sauté pan over medium heat, melt butter. Add figs and sauté 1 to 2 minutes. Raise heat and add red wine and sugar. Cook until liquid is absorbed. Figs should still hold their shape, but softened. Remove from heat and set aside.
2. Lay one wonton wrapper on a clean dry surface. Place a tablespoon of fig mixture in center of the wrapper. Moisten outside edges of wonton wrapper. Place a second wrapper on top and press edges together to seal. Continue until the entire filling is used. Wontons may be frozen at this point if you do not intend to use them right away.
3. Heat oil for deep-fryer***. Carefully place 2 to 3 wontons in fryer and fry 1 to 2 minutes - until golden brown. Remove with a slotted spoon and drain excess oil off in paper towels.
4. To plate: Place two fried wontons in the center of a large plate. Crumble 2 to 3 tablespoons of blue cheese over the top. Randomly scatter walnuts on plate and drizzle with 2 to 3 tablespoons fig jam. Serve immediately.

Makes 4 to 6 servings.

* 1 pound dried figs may be substituted for fresh figs. Before chopping, boil 3 cups water and pour over dried figs. Let stand 30 minutes. Drain figs and dry with paper towel.

**May substitute water

***Wontons may also be fried in a skillet

Note: Wontons can be made ahead and frozen

Fig`s Fig Jam

1 teaspoon canola OR vegetable oil
13 shallots, diced
1 cup red wine*
1/4 cup chicken broth
3/4 balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1/4 cup granulated sugar
1 rounded cup dried mission figs, quartered

1. Place a skillet over medium heat and when it is hot, add the oil. Add the shallots and cook until they are softened, about 3 minutes. Add red wine, vinegar and chicken broth. Reduce by half and then add the sugar and rosemary.
2. Lower the heat to low and cook until the sugar has melted, about 3 to 5 minutes. Add the figs and cook until they are rehydrated and mixture has the consistency of a thin jam, about 20 to 25 minutes. Cool jam before stuffing wontons.

*Water may be substituted for red wine

Recipe by Chef Todd English.

Recipe and photograph provided courtesy of the American Dairy Association.