Saturday, August 28, 2010

FOR THE WEEKEND

Figs Baked with Cassis & Red Wine topped with Mascarpone

  • 2 cups merlot
  • 1 cup cassus
  • 2 tbsp. sugar
  • 20 fresh, black misson figs, thick stems removed
  • 1 tbsp. ice-wine vinegar
  • 1/2 tsp. salt
  • 1 cup mascarpone cheese
  • baby mint leaves, coarse sea salt or fruity olive oil (optional)

I. Combine merlot, cassis and sugar in a 3-quart saucepan. Bring to a boil and cook until mixture is reduced by half, about 10 minutes. Add the figs continue to cook at lively boil until figs have broken down and dissolve into the syrup (use a spoon to help break down figs), about 20 minutes. Remove pan from heat. Stir in the vinegar andsalt.

II. Divide the figs between six bowls and serve hot or at room temperature, with a spoonful of mascarpone. Garnish with baby mint leaves, sprinkle with course sea salt to offset the sweet flavors, or drizzle with a fruity olive oil, desired.

Serves 6
{Recipe} Blue Duck Tavern {Found} Met Home Magazine {Resources} Oils:: Vom Fass 3248 University AveMadison, WI 53705(608) 204-0300 Fruit:: The Farmers Market on the capital square Cheese:: Fromagination 12 S Carroll StMadison, WI 53703(608) 255-2430

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