Poached Figs
"Recipe source: Under the Fig Leaf cookbook. This needs to be refrigerated overnight before serving."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (479.4 g)
- Calories 421.4
- Total Fat - 4.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 7.9 mg
- Sodium - 156.1 mg
- Total Carbohydrate - 92.2 g
- Dietary Fiber - 12.8 g
- Sugars - 59.6 g
- Protein - 9.5 g
- Calcium - 307.2 mg
- Iron - 3.8 mg
- Vitamin C - 140.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a sauce pan over medium heat, add the first 10 ingredients (sugar - ginger) and bring to a boil; cover and reduce to a simmer and cook for 10-15 minutes or until mixture has thickened.
Step 2
Add the figs to the syrup and simmer, covered, for 5-10 minutes or until figs are soft but not falling apart. Remove the figs and syrup to a bowl and allow to cool and then cover and refrigerate overnight.
Step 3
In a bowl combine the mascarpone, confectioners sugar and vanilla bean.
Step 4
Remove figs and syrup from refrigerator.
Step 5
Using a slotted spoon place figs on a serving platter, stem side up. Strain syrup using a sieve over a bowl; discard solids, reserve liquid part of the syrup.
Step 6
Pour syrup around the figs and then top each with a dollop of the vanilla mascarpone mixture. Garnish with thyme sprigs and mint.
Tips
No special items needed.
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