Figs poached in red wine with oranges and mascarpone cream
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry red wine |
| ¼ | cup | Granulated sugar |
| 1 | pounds | Dried figs |
| 2 | tablespoons | Fresh lemon juice; or to taste |
| 6 | ounces | Mascarpone; (Italian |
| ; triple-cream | ||
| ; cheese), at room | ||
| ; temperature | ||
| 1½ | tablespoon | Light brown sugar |
| ¾ | cup | Sour cream |
| 4 | Navel oranges; peel and pith cut | |
| Away with a serrated knife and the | ||
| Oranges sliced horizontally | ||
Directions
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.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8713)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...
05-18-1999
Per serving: 394 Calories (kcal); 7g Total Fat; (16% calories from fat); 4g Protein; 73g Carbohydrate; 13mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 1 Fat; ½ Other Carbohydrates
Recipe by: Sara Moulton
Converted by MM_Buster v2.0n.