Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
A lush, yet light dessert that's much better if made a day ahead. Take a bit of fig on the tip of your fork, sweep it through the mascarpone and pop it into your partner's mouth. Mascarpone is a dense, creamy fresh cheese from Italy. If it isn't available, whip some heavy cream and flavor it with vanilla. Use organic ingredients if possible.
- 1 cup dry white wine
- 1/4 cup honey, or to taste
- 6 whole dried white or black figs
- Water as needed
- 1/8 teaspoon cinnamon
- Generous pinch freshly ground black pepper
- Pinch salt
- 1 teaspoon vanilla extract
- 2/3 cup mascarpone cheese or whipped cream
- Combine the wine, honey and figs in a 3- or 4-quart non-reactive saucepan. Add enough water to barely cover the figs. Stir in the cinnamon, pepper, salt and vanilla. Bring to a simmer. Cook partially covered for about 30 minutes or until figs are tender, but not falling apart. If making ahead, cool and refrigerate the fruit in its syrup.
- Serve by setting room-temperature figs, stem-side up, on two dessert dishes. Boil down cooking liquid until syrupy (about 8 to 10 minutes). Spoon over the fruit. Place a generous daub of mascarpone or whipped cream next to each serving.