- 1 1/2 cups California Dried Golden or Mission Figs, chopped
- 5 allspice berries
- 2 bay leaves
- 2 sprigs fresh thyme
- 3/4 cup dry red wine
- 2 Tbsp honey
- 1 Tbsp grainy Dijon mustard
- 2 pkgs (each 8 oz) brick-style plain cream cheese, at room temperature
- 1/2 cup unsalted butter, cut into cubes and at room temperature
- 5 oz crumbled gorgonzola cheese
- 2 Tbsp brandy
- 1 tsp black pepper
- 1/2 cup fresh parsley, divided
- 1/4 cup finely chopped fresh chives
- 3/4 cup chopped toasted pecans
In medium saucepan set over medium-high heat, combine figs, allspice berries, bay leaves, thyme, red wine, honey and mustard; bring to a boil. Reduce heat to medium-low and cook, stirring often, for 15 to 20 minutes or until figs are very tender and most of the liquid has evaporated. Remove bay leaves and allspice berries; let cool completely.
In medium bowl, using handheld electric mixer, beat cream cheese, butter and gorgonzola cheese. Add brandy and pepper and beat for 1 to 2 minutes or until blended and smooth.
Finely chop 1/4 cup parsley; transfer to a small bowl. Add chopped chives and toss with parsley; set aside.
Line 8 x 4-inch loaf pan with plastic wrap, allowing some to hang over the edges. Spoon half the cream cheese mixture into prepared loaf pan; smooth top. Spoon fig mixture onto cream cheese mixture and spread into an even layer. Spoon remaining cream cheese mixture over fig mixture; smooth top. Cover with overhanging plastic wrap. Refrigerate 8 hours or until firm and set.
Peel back overhang plastic wrap and invert terrine onto serving plate; remove plastic wrap. Garnish with remaining parsley. Store in the refrigerator; let stand at room temperature for 10 to 15 minutes before serving. Garnish with pecans. Serve with crackers for spreading.
TIPS: Partially freeze terrine for 15 to 20 minutes to make slicing easier.
Alternatively, prepare terrine in a crock or soufflé dish.