Figs Poached in Red Wine with Oranges and Mascarpone Cream

1. 1

   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.

2. 2

   Add the figs, simmer the mixture, covered, for 35 minutes, or until the figs are very tender, and add the lemon juice.

3. 3

   Transfer the figs with a slotted spoon to a bowl and boil the liquid until it is syrupy.

4. 4

   Pour the poaching liquid over the figs and let the mixture cool to room temperature.

5. 5

   In a bowl with an electric mixer beat the mascarpone with the brown sugar until it is fluffy and beat in the sour cream.

6. 6

   Arrange the orange slices around the edge of a large platter, mound the figs in the center, and pour the syrup over them.

7. 7

   Serve the dessert with the mascarpone cream.

* Per serving · 4 servings · Values may vary.