Glazed Figs with Mascarpone Cream
- 2 cups mascarpone
- 1/2 cup heavy cream
- 2 tablespoons icing sugar (confectioners')
- Glazed Figs:
- 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
- Special equipment: an electric mixer
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.
Recipe courtesy The Cookworks
Recipe courtesy of Bobby Flay