Beautiful maroon-hued figs and a spiced honeylike sauce are an intriguing pair. Vanilla ice cream or a semi-firm sheep's cheese would also be ideal partners instead of the mascarpone mixture.
- Portion size 8 servings
Ingredients
Method
In saucepan, stir together wine, sugar, water, ginger, lemon rind, cinnamon stick, star anise and peppercorns; bring to boil, stirring to dissolve sugar.
Meanwhile, pull up fig stems to elongate figs; cut stems off. Add figs to wine mixture; return to boil. Reduce heat; cover and simmer until very tender, about 40 minutes.
Using slotted spoon, transfer figs to bowl. Return wine mixture to boil; boil until reduced to 1/3 cup (75 mL), about 4 minutes. Strain through fine-mesh sieve over figs. (Make-ahead: Refrigerate in airtight container for up to 2 days. Microwave at High, stirring halfway through, until heated through, about 1 minute.)
In small bowl, stir mascarpone with cream until combined; divide among 8 dessert plates. Slit figs vertically from bottom almost all the way to top; twist open. Arrange 3 figs on each serving of mascarpone mixture; drizzle with syrup.
Nutritional facts <b>Per serving:</b> about
- Sodium 8 mg
- Protein 3 g
- Calories 290.0
- Total fat 15 g
- Cholesterol 47 mg
- Saturated fat 9 g
- Total carbohydrate 37 g
%RDI
- Iron 9.0
- Folate 1.0
- Calcium 7.0
- Vitamin A 3.0
- Vitamin C 7.0
