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Figs Poached in Spiced Red Wine with Mascarpone

By The Canadian Living Test Kitchen

Tested till perfect

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Figs Poached in Spiced Red Wine with Mascarpone

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 290
pro 3 g
total fat 15 g
sat. fat 9 g
carb 37 g
fibre 4 g
chol 47 mg
sodium 8 mg
% RDI: -
calcium 7
iron 9
vit A 3
vit C 7
folate 1

More great recipes from this menu:

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.

Ingredients

  • 1 cup dry red wine
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 slices gingerroot
  • 1 strip lemon rind, (2 x 1 inch/ 5 x 2.5 cm)
  • 1 cinnamon stick
  • 1 whole star anise
  • 5 peppercorns
  • 1 pkg dried golden figs, (about 24)
  • 1 cup mascarpone cheese or cream cheese
  • 2 tbsp whipping cream

Preparation

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.

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