Fresh Figs with Mascarpone and Orange Caramel Sauce

1. 1

   Sprinkle the sugar evenly in a heavy 9-inch skillet.

2. 2

   Cook, without stirring, over medium high heat, swirling the pan from time to time, until the sugar has dissolved and turned a dark golden brown.

3. 3

   Add the heavy cream all at once; it will sputter and begin to boil rapidly.

4. 4

   Cook over medium heat, stirring gently, until the hardened sugar dissolves in the hot cream and the cream begins to thicken, about 5 minutes.

5. 5

   Stir in the orange zest.

6. 6

   Pour the sauce into a measuring cup and allow it to cool slightly.

7. 7

   Add the vanilla.

8. 8

   Serve the sauce warm or at room temperature.

9. 9

   (The sauce can be made ahead and reheated to soften.)

10. 10

    Arrange 4 fig halves in a circle, cut side up, on each of four large dessert plates.

11. 11

    Place 4 orange sections between the figs.

12. 12

    Place a rounded teaspoon of mascarpone on the center of each fig half.

13. 13

    Drizzle about 1/4 cup of the caramel sauce in ribbons over each serving of figs and oranges.

14. 14

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.