Figs are such wonderful fruit, I can't wait for them to be in season. And they are also very versatile. This recipe is easy and very quick to prepare.
I took the recipe is from Gourmet and I have used it more than a couple of times. The presentation is also wonderful.
Instead of mascarpone, I like using ice cream. See if you like it better that way.
You can also try to use different nuts, but for me the walnuts are the way to go.
And the balsamic makes it rich, rich, rich. This is truly a tasty dessert.
FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS
Ingredients:
1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 lb dried Mission figs, stems discarded
3/4 cup walnut pieces (2 oz), toasted
1/2 cup mascarpone
Directions:
Put oven rack in middle position and preheat oven to 350°F.
Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes.
Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
Serve warm figs with sauce and a dollop of mascarpone.
Makes 6 servings
I took the recipe is from Gourmet and I have used it more than a couple of times. The presentation is also wonderful.
Instead of mascarpone, I like using ice cream. See if you like it better that way.
You can also try to use different nuts, but for me the walnuts are the way to go.
And the balsamic makes it rich, rich, rich. This is truly a tasty dessert.
FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS
Ingredients:
1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 lb dried Mission figs, stems discarded
3/4 cup walnut pieces (2 oz), toasted
1/2 cup mascarpone
Directions:
Put oven rack in middle position and preheat oven to 350°F.
Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes.
Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
Serve warm figs with sauce and a dollop of mascarpone.
Makes 6 servings
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