The reviewer gave this recipe 5 stars. This recipe averages a 4.77 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 4.77 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 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 4.77 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 4.77 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 4.77 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 4.77 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 4.77 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 30, 2007
We have a fig tree that is really producing this year. After reading this recipe, I decided to try it. My husband and I both loved it! I'm not that crazy about figs but this was wonderful. I did take other advice and make more syrup. Can't wait to make this again for friends! Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 4, 2007
Delicious and a hit at the party. I could not get fresh figs, used 1/2 pkg of dried about 8-12, increased the water to 4T and the vanilla to 1t. Cooked the figs longer to soften. Next time I'll try soaking the figs overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 27, 2006
Fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 6, 2006
I made this along with a bunch of other dishes for a party, and this was, by far, the standout of the evening! The only adjustment I made to the recipe was simmering the figs, brown sugar, & vanilla in much more water than the two Tbsp. for about twenty minutes until it turned syrupy. Then I refrigerated this overnight before using on the cheese the next day, letting the figs really absorb the syrup and soften. Heavenly!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 2, 2006
I brought this to a New Year's Eve party, and everyone loved it! I purchased dried whole figs since fresh figs are now out of season. It was great. This is a keeper!
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Cooking Level: Intermediate

Home Town: Corning, New York, USA
Living In: Glenview, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 26, 2005
i'm a novice at baking brie but this recipe looked so nice i had to give it a try. my local markets only had canned or dried figs so i went with the canned california variety & used the syrup (instead of water) as recommended. my brie wheel only weighed 7 oz. which ended up being the perfect size for the two of us as this was part of our christmas brunch. overall the flavor was pretty good spread over water crackers. i followed another reviewer's suggestion of serving sliced pears with this recipe. i thought the pears somewhat complimented the dish however my boyfriend didn't & felt their taste clashed with the figs. thanks casandra!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 3, 2005
I used a fig jam instead of the fresh figs. Unfortunatley the jam wasn't too tasty but the cheese and nuts combined were lovely. Next time I will either use the fresh figs or a jam which I know I like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 26, 2005
This was a GREAT combo. I have a large fig bush and wanted a few recipes to use up some of the figs. My friends really enjoyed this. It would even be perfect at the holidays. I left the fig sauce to thicken in the pan and ate it with toasted bread. MMM MMM good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 25, 2005
This is fabuluous! I needed to use the figs from our tree and this was perfect! Didn't change a thing. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 17, 2005
I have made this several times now and it is just wonderful. As a timesaver, I purchased fig jam from Williams-Sonoma and put this on top of the brie (rind removed throughout). Also, try it with pecans.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 26, 2005
* * WONDERFUL * * I served it for a group of 12 people and it went down very well. The combination of flavors is fantastic. I couldn't get fresh figs, so I used the "semi-dry" ones that come in packets in the dried-fruit section of the grocery store. A definite keeper!
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Cooking Level: Expert

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 12, 2004
Tasted wonderful, was very easy to make and had nice presentation. Served this appetizer at a wine appreciation party and it was a huge hit! Many suggested this become my "signature dish" for future parties and I couldn't agree more!
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