Cheese-Stuffed Figs with Hot Honey Port Syrup
• 4 tbsp Mike’s Hot Honey
• 8 fresh figs
• 8 tbsp cream cheese at room temperature
• 1/3 cup port
In a small saucepan, heat port and Mike’s Hot Honey over low to medium flame. Bring to a simmer and continue cooking until the consistency becomes thick; 3–5 minutes. Set aside and let cool. Cut the stem off of each fig. Then cutting the fig crosswise and open. Place a teaspoon of cream cheese in the center of each fig and drizzle with honey port syrup.