Instructions: Marinate figs in wine for at least 4 hours up to overnight.

Finely grind pistachio nuts in a food processor. Set aside. Remove figs from wine and gently pat dry with paper towel. With a sharp knife, cut an X at the bottom of the fig. In the center of the X, gently twist the tip of the knife until the fig has opened. Expand cavity of fig with your finger.

Melt chocolate chips and butter on low heat until smooth. Keep sauce warm.

Roll each macadamia nut in 1 teaspoon of Camembert cheese and stuff inside figs. Dip figs in chocolate by the stem. Hold over saucepan and allow excess chocolate to drip off. Roll chocolate-covered figs in finely ground pistachio nuts until completely coated.

Refrigerate for at least 30 minutes. Before serving, bring figs to room temperature.

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