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

1. Stem the figs and cut in 1/2.
2. Place fig halves in a large pot or saute pan.
3. Add wine, cognac, brown sugar, lemon peel and cinnamon sticks.
4. Bring to a boil, then reduce heat to a simmer.
5. Simmer for approximately 20 minutes, or until liquids have reduced by 1/2.
6. Let cool, then serve with a dollop of mascarpone cheese.
7. Drizzle with liquid reduction.
8. 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)