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Fig Wontons with a shower of Great Hill Blue and Roasted Walnuts

2 tablespoons butter

1 pound fresh black mission figs, stems removed and roughly chopped

4-5 tablespoons red wine

¼ cup brown sugar

1 package wonton wrappers (available at Asian and specialty markets)

2 cups vegetable oil (for frying)

8-10 ounces Great Hill Blue cheese (frozen)

½ cup whole walnuts

1 recipe fig jam

In a large saute pan over medium heat, melt butter. Add figs and saute 1-2 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.

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.

Heat oil for deep frying. Carefully place 2-3 wontons (depending on the size of your pan) and fry 1-2 minutes – until golden brown. Remove with a slotted spoon and drain excess oil off in paper towels.

To plate: Place two fried wontons in the center of a large plate. Grate 2-3 tablespoons of Great Hill Blue Cheese over the top. Randomly scatter walnuts on plate and drizzle with fig jam. Serve immediately.

Figs’ Fig Jam

1 teaspoon canola or vegetable oil

3 shallots, diced

1 cup red wine

¼ cup chicken broth

¼ cup veal or beef broth

¾ cup balsamic vinegar

1 teaspoon chopped fresh rosemary leaves

¼ cup sugar

1 rounded cup dried mission figs, quartered

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. Deglaze with the red wine, and add the stocks. Reduce by half and then add the sugar and rosemary.

Lower the heat to low and cook until the sugar has melted, about 3- 5 minutes. Add the figs and cook until they are rehydrated, about 10- 12 minutes. Cook until the mixture has the consistency of a liquidy jam, about 10- 12 minutes.

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