Ingredients
- 3/4 cup sugar
- 2 cups white wine
- 1 lemon, zest only and juice from half a lemon
- 8 black peppercorns
- 1 cinnamon stick
- 2 bay leaves
- 2 star anise, whole
- 3 cardamom pods, whole
- 2 slices ginger, crystallized
- 8-10 figs, whole with stems removed
- 1/2 cup mascarpone cheese
- 1 tablespoon confectioners sugar
- 1/2 vanilla bean, sliced lengthwise and seeds scraped out with a knife
- Thyme sprigs, garnish
- Mint sprigs, garnish
How to Make
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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.
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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.
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Step 3: In a bowl combine the mascarpone, confectioners sugar and vanilla bean.
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Step 4: Remove figs and syrup from refrigerator.
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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.
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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.
We hope you enjoy this recipe!
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