Poached Figs with Cream Cheese Filling and Sweet Wine Sauce

For poached figs with cream cheese filling, cut the top off the figs. To make the sauce, place the sugar, wine and cinnamon stick in a saucepan with the figs side by side. Bring the liquid to a slow boil, stirring until the sugar has dissolved. Let the liquid simmer for 4-5 minutes. Then add the figs and let it simmer for another 4-5 minutes. Remove the poached figs with a slotted spoon and reduce the liquid by half. Then puree four figs in a blender until smooth and add them to the reduced syrup. Strain sauce and refrigerate.

Mix cream cheese, grated lemon peel and sugar. Fill the 12 figs generously with the cheese mixture. The mixture should extend over the edge of the bottom half of the figs, and you put the cut-off part back on as a lid.

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