Poached Figs with Mascarpone

1. 1

   Stem the figs and cut in 1/2.

2. 2

   Place fig halves in a large pot or saute pan.

3. 3

   Add wine, cognac, brown sugar, lemon peel and cinnamon sticks.

4. 4

   Bring to a boil, then reduce heat to a simmer.

5. 5

   Simmer for approximately 20 minutes, or until liquids have reduced by 1/2.

6. 6

   Let cool, then serve with a dollop of mascarpone cheese.

7. 7

   Drizzle with liquid reduction.

8. 8

   Top with lemon zest and a dusting of icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.