Reviewed: Nov. 16, 2009

Everyone loved it! Easy. Use fresh figs.

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Reviewed: Nov. 13, 2009

I made this with dried figs as I couldn't find any fresh and it still turned out delicious and was a big hit--highly reccomended recipe!

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Becca S

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Reviewed: Oct. 9, 2009

AWESOME! Classy and delicious. I baked the brie for 10 minutes but that was too much and it melted (though the gooey cheese was scrumptious too), so I recommend checking it while it's in the oven. What am I going to do when the figs are out of season.Did anybody try using figs preserve or jam.

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Elenchen

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Reviewed: Sep. 16, 2009

Made exactly as is - it was delicious!

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CIGALL

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Sep. 7, 2009

I made this yesterday. I had a lot of figs that I need to use up. It was so good. I used water crackers but everyone kept getting the rice crackers off the other dip tray. The recipe didn’t say whole almond or chopped. I chopped mine. This is a keeper.

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kris521

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Reviewed: Aug. 29, 2009

I couldn't find fresh figs so I used dried figs, that I had soaked and followed others tips and doubled sauce, way too sweet. It wound up over powering the brie instead of complimenting it. If I ever attempt again I will follow recipe exactly.

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LovesHerKitchen

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

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Reviewed: May 31, 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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srenn

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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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J.H. West

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jan. 28, 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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JODBROWN

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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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Kasha

Cooking Level: Intermediate

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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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mavery28

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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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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WalkingStomach

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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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Kahori526

Cooking Level: Beginning

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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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Maddy's momma

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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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SMalt

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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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dabergmans

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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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lovechristmas

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: May 24, 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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Jessika393

Cooking Level: Intermediate

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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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nikkiw421

Cooking Level: Intermediate

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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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