Poached Figs with Mascarpone

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.