Stuffed Figs

I was on the lookout for apples and peas this morning at the MFM, but I only scored pears and purple hull peas. Didn't expect to see figs, but just had to buy a box of brown and yellow ones since time is running out this season. (Can you believe that it's right about at the switch to fall crops? It's causing the kind of sudden pain that has two sides to it: very bittersweet.)

I was told that the figs had just been picked this morning, and I could see that they definitely needed to be used today. Why not try something easy that doesn't call for the use of the stove on a sweltering afternoon? I split the figs, spooned out some of the insides to form a pocket, and stuffed them with a little square of bleu cheese, honeycomb and honey, slivered almonds, with fennel powder, sea salt, and pepper to finish. We couldn't eat this little appetizer outside on the heatbox that is our front porch, but there's one good thing about the end of the summer season...maybe next month that'll be no problem.