| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 cups mascarpone
- 1/2 cup heavy cream
- 2 tablespoons icing sugar (confectioners’)
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
- 1/4 cup sugar
- 1/2 teaspoon orange zest
- 1 pint fresh figs, halved
- 1/2 cup walnuts, toasted and coarsely chopped
Instructions
- For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
- For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
- Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
- Preheat the broiler.
- Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
- Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 491 |
| Total Fat | 40 g |
| Saturated Fat | 20 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 7 g |
| Cholesterol | 111 mg |
| Sodium | 288 mg |
Reviews
Delicious
This is delicious. I actually drenched mine in the glaze to serve and scraped on chocolate nutella made by the vanilla queen, Patricia Rain, to take this to over-the-top incredible. I’m asking her to post her recipe online cause it too is amazing.
I bought figs for the first time and tried this recipe. It’s easy and tastes great, especially the glaze.
Simply delicious! Try it!
Wonderful desert, I had to use small pears instead of figs, but the flavor was awesome. Not too sweet, but creamy and light. Also allows for nice plate presentation.
I just discovered the joy of fresh figs one year ago, and am always looking for recipes. This is a keeper!