In the Kitchen with Sigona’s Featuring: Local Figs

Frangelico Figs with Creamy Blue Cheese and Toasted Hazelnuts

Frangelico is a hazelnut liqueur that is not overly sweet like some dessert liqueurs. It pairs fantastically with the salty cheese, adding to the silky texture and natural sweetness of figs. This comes together in minutes, yet is still impressive, even with minimal ingredients. Recipe from Luisa Ormonde of Luisa’s Catering in San Carlos. Makes 16 pieces.

Frangelico Figs

Recipe and photo from Luisa Ormonde of Luisa’s Catering in San Carlos.


  • 1 cup Frangelico or other hazelnut liqueur
  • 8 fresh figs, preferably Mission or Brown turkey, stems removed, cut in half lengthwise
  • 8 oz. Montbriac cheese, at room temperature, cut or crumbled into at least 8 equal pieces (there will be more if using crumbled); Cheese substitutes: use Cambozola or le petite bleu
  • 3/4 cup hazelnuts, toasted and coarsely chopped

Directions: In a sauté or saucepan just large enough to hold the figs in one layer, bring the Frangelico to a boil, then turn the heat to medium-low. Add the figs, cut side down, and cook for 5 minutes, or until they begin to feel soft but not squishy.

Reserving the liquid, use a slotted spoon to remove the figs. Arrange figs on a serving tray, cut side up, and immediately top with the cheese (so it will begin to melt).

Meanwhile, increase the heat of the reserved liquid to high. Reduce the liqueur until it is a syrupy consistency, about 1 to 2 minutes. Watch carefully to make sure it doesn’t burn.

Sprinkle the hazelnuts over the figs and drizzle the Frangelico reduction on top.  Serve right away.

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