Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Dry red wine

  2. 1/4 cup 49g / 1.7oz Granulated sugar

  3. 1 lb 454g / 16oz Dried figs

  4. 2 tablespoons 30ml Fresh lemon juice - or to taste

  5. 6 oz 170g Mascarpone (Italian triple-cream cheese) - at room temperature

  6. 1 1/2 tablespoons 22ml Light brown sugar

  7. 3/4 cup 177ml Sour cream

  8. 4 Navel oranges - peel and pith cut Away with a serrated knife and the Oranges sliced horizontally

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan combine the wine and the granulated sugar, bring the mixture to a boil, and simmer it, stirring, until the sugar is dissolved. Add the figs, simmer the mixture, covered, for 35 minutes, or until the figs are very tender, and add the lemon juice. Transfer the figs with a slotted spoon to a bowl and boil the liquid until it is syrupy. Pour the poaching liquid over the figs and let the mixture cool to room temperature. In a bowl with an electric mixer beat the mascarpone with the brown sugar until it is fluffy and beat in the sour cream. Arrange the orange slices around the edge of a large platter, mound the figs in the center, and pour the syrup over them. Serve the dessert with the mascarpone cream. This recipe yields 6 servings.


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