The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 1, 2009
Great recipe. I just picked a whole bunch of fresh mission figs off my tree and had friends over tonight. We had the cheese w/ wine and it was a huge hit! I wish the sauce would have been thicker but other than that it was wonderful. It is a great recipe b/c the figs cook down so using the imperfect ones work well. Delish! Can't wait to make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 6, 2009
So amazing. I used dried figs (near the raisins at the store). I cut off the tops of about ten and put them in simmering water for five minutes before proceeding with the recipe. I thought they were better cut up in smaller pieces. Maybe cut each fig into 6-8 pieces. I also used slivered almonds and they were perfect. This was really marvelous and everybody raved. I also served the Avacado salsa recipe on this site by Barbara Vinson. People went crazy for it!
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 29, 2009
This was wonderful! I used dried figs and followed the advice of others to use a little more water. I took it as an appetizer to our dinner group meeting and everyone raved about it - said if I would fix it each time we met I'd be nominated to bring appetizers all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 5, 2008
This is a wonderful recipe! Very easy. Who knew that figs could taste so good. I didn't make any modifications to the recipe. I took this to a wine tasting party and it was one of the first things gone!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2008
Excellent and easy appetizer. Looks very pretty on the table. I read a bunch of reviews and have come to decide that it's all about personal taste. I love Brie and I'm not a HUGE fan of sweet. So, I need to accomodate that. Others might really need the sweet (or love the sweet) to work with the richness of the cheese. I doubled the syrup as per other reviews. Really found it would have been fine without. I ended up tossing a bunch of the leftover figs and syrup. I'd probably use a little less brown sugar too. It was really super sweet. A total hit regardless. The chums agree it was too sweet. I might try to throw some cranberries in next time to tone down the cavity factor. Worth perfecting to your own personal taste. If you like super sweet, double up and use lots of sugar. If not, keep it simple and perhaps look for a nice offset flavor to add.
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Cooking Level: Intermediate

Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 18, 2008
YUM! Also great with goat cheese, if you don't have brie. I made both side by side and the goat cheese seemed a little sweeter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Oct. 16, 2008
I didn't have brie, so I used camembert instead. We had it with toasted baguettes over our Sunday afternoon gathering. Everyone liked it. However, I'll add more water to make the fig more syrupy when I make it again.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 5, 2008
It was a good recipe but I couldn't find cheese rounds at Trader Joe's only wedges and used that instead. My fig mixture was so hot that it melted the brie too much which was still really yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 30, 2008
I made this for a wine tasting party I hosted and got great compliments. It was quick and easy. Used canned figs. I almost dumped the fig/brown sugar mixture because I got a big waft of throwup smell in the first 5 minutes of heating it on the stove. So glad I didn't - the weird smell went away and the end result was so much more complex, savory and elegant than the brie with raspberry combination. I gave the recipe out to the girls and plan to make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 17, 2008
These were great after initially not liking this. But, I stuck with it and reread some of the reviews to see what I needed to do to make it better. 1) Don't eat it with heavy crackers like Wasa- it messes up the flavor combination. We used Honey Butter Ritz and that was much better. 2) Next time I'll chop up the figs because they hold together too much in just quarters and it's hard to spread on a cracker without getting a huge glob of fig. 3) Be sure to cook the figs, sugar, water, vanilla combo long enough to get it think and goopy. It needs to blend well with each other. Very exotic tasting and fancy! We had it with Salmon and Wild Rice and it was a fabulous meal!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 15, 2008
This was the first to make this but it was extremely easy and fast! Everyone loved it!
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Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 11, 2008
A wonderful way to have Brie. I loved it w/ the figs. I baked this for 20 minutes so the brie was nice and warm and soft. I doubled everything in the recipe so there was tons of topping to go around.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 15, 2008
I also used packaged figs but they were still soft and I cut them into tiny pieces, simmered in dark brown sugar, a little more water, added a pinch of cinnamon and nutmeg and toasted lmond slivers. Is the hit of my party. Served with those little tiny toasts from Trader Joes. YUM!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 3, 2008
I've made this twice for company and have received rave reviews. Both times, I have used dried figs. Same quantity, but diced. I also use more water to help hydrate the figs. (Sorry, I eyeballed it - probably about 4 tbsp total). I also didn't bother toasting the almonds. No one seemed to mind!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 1, 2008
So good and so easy! I couldn't find fresh figs and used dried instead. I added enough water to cover the figs in a small saucepan and simmered until syrup-y. Next time, I will cut the figs into smaller pieces since they seemed just a little too big. Watch your cheese closely in the oven. I baked too long and it melted. No one complained as they scooped out the delicious gooey goodness. Served with Ritz-type crackers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 19, 2007
I made this for Thanksgiving and my family went crazy for it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2007
Great! Would be a sweet, wonderful appetizer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 25, 2007
YUM! This is the first time I've cooked with figs, and it was a great introduction. I will be celebrating National Fig Week (Nov 1-7) with this recipe!
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Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 19, 2007
We thought this was delicious. It was a great dinner - green salad, this, and French bread. Mmmm. A few thoughts - if your figs are very ripe, you don't need 10 minutes to soften them. Whole, toasted almonds are divine in this. And if you peel the rind off your cheese, it becomes a gooey dip. Next time we'll leave the rind on so it stays a bit more in its' original form.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Aug. 7, 2007
I only used half a wheel of cheese (camembert... because that what I had) but I made the full amount of syrup, upping the water to about 4 tbp. I made it a couple of hours ahead & let it sit, covered, on the stove until hubby came home. The almonds (I used slivered) got kinda soft & carmelized...I loved them! And the figs imparted such great flavor to teh simple syrup....be sure & make extra syrup! I served it w/ barely buttered, toasted french bread. Fabulous, easy recipe....thanks for sharing Casandra!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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