California Fresh Figs Gingered Mascarpone Recipes

SIMPLE FIG & MASCARPONE DESSERT (OR TAPAS)

Steps:

• Spread approx 1/2 t cheese on each fig half and arrange figs on a plate.
• Drizzle agave syrup/sweetener (or honey) over and around the figs.
• Sprinkle figs with 1 pinch of salt and 1 pinch of nutmeg.
• Enjoy!

FRESH FIG, MASCARPONE, AND PESTO TORTE

Steps:

• Make crust
• Preheat oven to 325° F. and butter a 10-inch springform pan.
• In a bowl with a fork stir together crust ingredients and salt and pepper to taste. Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned.
• Make filling
• In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste until very smooth.
• Assemble torte
• Pour half of filling into crust. Drop dollops of pesto over filling and spread carefully to form an even topping. (Some filling may show through.) Top pesto layer with half of fig slices, overlapping them slightly, and pour remaining filling over figs, spreading evenly. Bake torte in middle of oven 1 hour and 10 minutes, or until top is golden brown and set. Cool torte in pan on a rack (filling will deflate slightly). Chill torte, covered loosely, at least 3 hours and up to 2 days.
• In a small saucepan stir together preserves and vinegar and bring to a simmer. Remove pan from heat and cool mixture. Stir in salt to taste.
• Slice remaining pound figs into 1/4-inch-thick slices. Run a thin knife around edge of pan and remove side. Spread torte with preserves mixture, leaving a 1/4-inch border, and top decoratively with remaining fig slices. With 2 large metal spatulas transfer torte to a serving plate.
• Serve torte at room temperature to spread on toasts.

FIG AND GINGERED MASCARPONE NAPOLEONS

Steps:

• Roll out pastry with a floured rolling pin on a lightly floured surface into a 15- by 12-inch rectangle (3/4 inch thick) and trim edges. Halve pastry lengthwise with a pastry wheel or large knife to form 2 (15- by 6-inch) strips. Cut each strip crosswise into 7 equal rectangles (for a total of 14). Arrange rectangles in 1 layer on 2 large baking sheets and chill 20 minutes.
• Preheat oven to 400°F.
• While pastry is chilling, trim and chop 4 figs and stir together with mascarpone, ginger, sugar, and vanilla. Chill filling, covered.
• Cover pastry rectangles on 1 baking sheet with an inverted large metal cooling rack to lightly weight them, then bake in upper third of oven until golden and cooked through, 15 to 18 minutes. Remove rack carefully and transfer baked pastry to another rack to cool completely. Bake remaining rectangles, weighted with rack (make sure it's cooled), in same manner.
• While pastry is baking, cut remaining figs lengthwise into 1/4-inch-thick slices.
• Spread filling over 7 pastry rectangles and top with half of sliced figs, overlapping them. Dust with confectioners sugar. Cover figs with remaining pastry rectangles and top with remaining figs, overlapping them. Dust with confectioners sugar.

FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY

Steps:

• Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
• Add a dollop of mascarpone to the center of each fig half and set plates aside.
• Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.