Blue Cheese with fig preserves and candied pecans is a fantastic appetizer for holiday entertaining! Soft blue cheese with sweet fig jam all topped with crunchy candied pecans, oh it’s just so drool worthy! The fig jam and the candied pecans will both yield more than you need for this appetizer.
Chop each fig into quarters, or if it’s very large, 6 pieces.
Combine chopped figs, sugar, water, orange zest, and orange juice in a large saucepan, and cook over medium-high heat.
Bring the mixture to a boil, then reduce to a steady, simmer, for 10 minutes, stirring occasionally.
Using an immersion blender or a food processor, blend the jam until any large pieces are gone but the jam still has a bit of texture.
Continue to cook the jam for another 5-10 minutes, or until it has thickened, keep in mind that the jam will continue to thicken as it cools.
Refrigerate jam for up to 2 weeks or freeze for 2-3 months.
Make candied pecans:
In a large heavy saucepan over high heat, bring the sugar, salt, and water to a boil.
Add in the pecans.
Return to a boil, reduce heat to medium, and simmer, uncovered for 15 minutes. Drain the pecans well, and spread in a single layer on a parchment paper or Silpat lined baking sheet and let dry for about 1 hour, tossing occasionally.
Preheat the oven to 300° F. Place the baking sheet with the pecans in the oven, and roast stirring occasionally, until crisp and golden brown, about 45 minutes. Let cool completely.
Store candied pecans in a tightly covered container at room temperature for about a week.
Assemble the appetizer:
Unwrap the blue cheese and place it on a serving platter. Top the cheese with a good amount of the fig jam. Sprinkle the top with candied pecans. There will be more fig preserves and more candied pecans than you will need for one wedge of cheese.
Garnish with orange zest if desired. Also, you can drizzle honey over the top if you want.
Serve with crackers or toasts for a wonderful fancy appetizer.
Notes
I have not included a nutrition analysis on this as the fig jam and the candied pecans make more than you need for one wedge of blue cheese.