Tested till perfect Figs Poached in Spiced Red Wine with Mascarpone
Photography by Matthew Kimura

Figs Poached in Spiced Red Wine with Mascarpone

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 cup 1cupdry red wine
  • 1/2 cup 1/2cupgranulated sugar
  • 1/2 cup 1/2cupwater
  • 2 slices 2slicesgingerroot
  • 1 strip 1striplemon rind, (2 x 1 inch/ 5 x 2.5 cm)
  • 1 1cinnamon stickcinnamon sticks
  • 1 1whole star anise
  • 5 5peppercorns
  • 1 pkg 1pkgdried golden figdried golden figs, (about 24)
  • 1 cup 1cupmascarpone cheese or cream cheese
  • 2 tbsp 2tbspwhipping cream
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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 Information Per serving: about

cal 290 pro 3g total fat 15g sat. fat 9g
carb 37g fibre 4g chol 47mg sodium 8mg

% RDI:

calcium 7 iron 9 vit A 3 vit C 7
folate 1
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