It’s that time of year again. My mother-in-law’s fig tree is about to burst! What to do with all those beautiful, bodasious figs?!
Fig and Goat Cheese Wontons
3 oz dried California figs
1/2 cup port wine
1 tsp honey
80 wonton wrappers
3 oz soft, mild goat cheese, at room temperature
1 egg, slightly beaten
4 cups vegetable oil; for frying
In a medium saucepan over medium-low heat, simmer figs, port and honey until most of wine is reduced, about 15 minutes. Pour mixture into food processor and pulse until smooth. Transfer to a bowl. Place 8 wonton wrappers on work surface. Place 1/2 teaspoon fig mixture and 1/2 teaspoon goat cheese into center of each. Brush edges with egg, place another wonton wrapper on top and press edges together lightly. With a cookie cutter, cut out a 2-inch round. Press down around new edges. Repeat with remaining wrappers and fillings.
In medium saucepan, heat oil to 375°F. Add wontons, 3 or 4 at a time, and fry until golden brown. Using a slotted spoon, remove from oil and drain on paper towels.