I love fresh figs and will probably eat an entire basket of them any chance I get, so last night or early this morning, since I couldn’t sleep, I decided to search online for a recipe I wanted to try over the weekend and found it here. The funny thing is, around the bay area, we can find fresh figs at a local market pretty much the entire year, no matter if they are out of season.
Anyway, check out the recipe and let me know what you think? Keep in mind if you have nut allergies, to avoid the walnuts.
Ingredients
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
Directions
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.
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