Figs Poached in Red Wine with Oranges and Mascarpone Cream

6 servings
  • 2 cups dry red wine
  • 1/4 cup granulated sugar
  • 1 pound dried figs
  • 2 tablespoons fresh lemon juice, or to taste
  • 6 ounces mascarpone (Italian triple-cream cheese) at room temperature
  • 1 1/2 tablespoons light brown sugar
  • 3/4 cup sour cream
  • 4 navel oranges, peel and pith cut away with a serrated knife and the oranges sliced horizontally
  • In a large saucepan combine the wine and the granulated sugar, bring the mixture to a boil, and simmer it, stirring, until the sugar is dissolved. Add the figs, simmer the mixture, covered, for 35 minutes, or until the figs are very tender, and add the lemon juice. Transfer the figs with a slotted spoon to a bowl and boil the liquid until it is syrupy. Pour the poaching liquid over the figs and let the mixture cool to room temperature. In a bowl with an electric mixer beat the mascarpone with the brown sugar until it is fluffy and beat in the sour cream. Arrange the orange slices around the edge of a large platter, mound the figs in the center, and pour the syrup over them. Serve the dessert with the mascarpone cream.

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    Wine-Poached Figs

    Recipe courtesy of Food Network Kitchen