California Fresh Figs Gingered Mascarpone Recipes

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.

SPICED BAKED FIGS WITH GINGER MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
• When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

GLAZED FIGS WITH MASCARPONE CREAM

Steps:

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

POACHED FIGS WITH MASCARPONE

Steps:

• 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.

CALIFORNIA FRESH FIGS, GINGERED MASCARPONE

Steps:

• Stir mascarpone, crystallized ginger, sugar and vanilla together in small bowl. Cover and chill.
• For a fig platter, scoop mascarpone mixture onto cold plate. Surround with figs. Garnish with mint sprigs and serve with sweet crackers or wafers.
• Alternatively, for individual appetizers, spread mascarpone mixture onto crackers. Slice figs and arrange on top. Dust with powdered sugar and garnish with mint sprigs.

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.

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
• Serve warm figs with sauce and a dollop of mascarpone.