Gorgonzola Fig Spread

11 ounces cream cheese, softened1 package (4 ounces) gorgonzola cheese, crumbled 1/4 cup ( 1/2 stick), butter, softened 1/2 cup chopped dried figs or dates 1/2 cup pecans, almonds or other favorite nut, chopped1 tablespoon water1 tablespoon brown sugarIn a bowl or a food processor or mixer, combine the cheeses and butter; blend until smooth.Line a 2-cup mold with plastic wrap. Remove the cheese mixture from the processor and by hand gently blend in the figs. Press into the lined mold, cover and chill several hours or overnight. When ready to serve, unmold the cheese mixture onto a serving dish.Make the pecan glaze by combining, in a nonstick saute pan, the nuts, water and brown sugar. Cook over high heat, stirring until the liquid has evaporated and the nuts are glazed. Press nuts over the cheese mixture to coat. Serve with crackers or apple and pear slices.Serves 12 to 16.Nutrition values per serving: 162 calories, 15 g fat (8 g saturated), 6 g carbohydrates, 1 g fiber, 3 g protein, 35 mg cholesterol, 176 mg sodium."Starters" by Penny Newkirk, Country Garden Cuisine, St. Charles.