Sautéed Stuffed Figs With Blueberries

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Jacques Pepin
Nutrition per serving    (USDA % daily values)
CAL
281
FAT
46%
CHOL
8%
SOD
2%

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Ingredients for 4 servings

12 x dried figs (7–8 ounces total)

12 x walnut halves

2 tbsp unsalted butter

1/2 cup dry fruity white wine

1/3 cup honey

1 cup blueberries

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