Balsamic Glazed Figs With Pancetta And Mascarpone

• 16 figs
• 4 pieces pancetta
• 2 tablespoons brown sugar
• 4 tablespoons honey
• 8 tablespoons balsamic vinegar
• 1 dash salt
• 1 dash pepper
• 4 tablespoons mascarpone cheese, whipped

1. Pack the pancetta with the brown sugar on both sides.
2. In a non-stick skillet over high heat, cook the pancetta thoroughly until it starts to crisp. When ready, remove the pancetta from the pan to a plate lined with a paper towel to soak up excess oil.
3. Remove most of the leftover pancetta oil from the skillet, and in the same pan add the halved figs (without stems) with the balsamic vinegar and the honey.
4. The balsamic will quickly start to thicken. Stir constantly to prevent burning, and add salt and pepper to taste. Alternatively you can roast the figs in the oven (400F) with a bit of olive oil and brown sugar until they soften, and then combine with the balsamic reduction made on the stovetop.
5. When the liquids reduce to about half, remove from heat.
6. Each plate receives a piece of pancetta; top with the figs (4 per person) and the reduction. Add a dollop of mascarpone and enjoy!

figs, pancetta, brown sugar, honey, balsamic vinegar, salt, pepper, mascarpone cheese

Taken from www.food.com/recipe/balsamic-glazed-figs-with-pancetta-and-mascarpone-394468 (may not work)