Recipe courtesy of Bob Blumer

Poached Figs with Mascarpone

Name: Poached Figs with Mascarpone
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 12 dried figs (the Middle Eastern kind that are often packaged in the form of a ring); 3 cups hearty red wine; 3 ounces cognac (optional); 1 cup brown sugar; 2 lemons, 1 peeled, 1 zested; 2 cinnamon sticks; 4 ounces mascarpone cheese; Icing sugar, for presentation

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

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Ingredients

12 dried figs (the Middle Eastern kind that are often packaged in the form of a ring)

3 cups hearty red wine

3 ounces cognac (optional)

1 cup brown sugar

2 lemons, 1 peeled, 1 zested

2 cinnamon sticks

4 ounces mascarpone cheese

Icing sugar, for presentation

Directions

Stem the figs and cut in 1/2. Place fig halves in a large pot or saute pan. Add wine, cognac, brown sugar, lemon peel and cinnamon sticks. Bring to a boil, then reduce heat to a simmer. Simmer for approximately 20 minutes, or until liquids have reduced by 1/2. Let cool, then serve with a dollop of mascarpone cheese. Drizzle with liquid reduction. Top with lemon zest and a dusting of icing sugar.