Poached Figs with Mascarpone
- 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
- 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.
eastern kind, hearty red wine, cognac, brown sugar, lemons, cinnamon sticks, mascarpone cheese, icing sugar
Taken from www.foodnetwork.com/recipes/poached-figs-with-mascarpone-recipe.html (may not work)