Glazed Figs with Mascarpone Cream

• 2 cups mascarpone
• 1/2 cup heavy cream
• 2 tablespoons icing sugar (confectioners')
• 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

1. For the cream: In an electric mixer whip the mascarpone until smooth.
2. Continue whipping and slowly add the cream in a steady stream.
3. Add the sugar and whip for 3 minutes.
4. For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
5. Boil over high heat, stirring to dissolve the sugar.
6. Reduce the heat to medium and simmer for 5 minutes.
7. Preheat the broiler.
8. Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
9. Cook under the broiler for 6 to 8 minutes, until lightly caramelized.
10. Serve the warm figs with the mascarpone cream and toasted walnuts.

mascarpone, heavy cream, icing sugar, orange juice, balsamic vinegar, sugar, orange zest, fresh figs, walnuts

Taken from www.foodnetwork.com/recipes/glazed-figs-with-mascarpone-cream-recipe.html (may not work)