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.
Servings: 8
Ingredients:
| 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% |
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1 cup (250 mL) dry red wine
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) water
2 slices gingerroot
1 strip (2 x 1 inch/ 5 x 2.5 cm) lemon rind
1 cinnamon stick
1 whole star anise
5 peppercorns
1 pkg (10 oz/284 g) dried golden figs (about 24)
1 cup (250 mL) mascarpone or cream cheese
2 tbsp (25 mL) 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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