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Honeyed Fig with Orange Mascarpone
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Brandied Figs with Orange Mascarpone

Course: Dessert
Author: Susan Pridmore

Ingredients

Drunken Honeyed Figs

  • 16 dried figs
  • 1 cup brandy or enough to cover and macerate the figs
  • ¼ cup water
  • 5 ounces plus 2 tablespoon honey I used orange blossom honey
  • ¼ teaspoon anise seed
  • 4 strips of orange peel removed with a potato peeler
  • 7 ounces orange juice
  • juice from ¼ of small Meyer lemon
  • pinch salt
  • 8 tart shells optional

Orange Mascarpone Whipped Cream

  • ⅓ cups heavy whipping cream
  • 3 tablespoon mascarpone cheese or make your own!
  • 1 teaspoon sugar
  • ⅛ teaspoon vanilla extract
  • Orange zest from ½ navel orange
  • 1 squeeze of orange juice
  • 1 squeeze of lemon juice
  • pinch salt

Instructions

  • Macerate the dried figs in the brandy, water and 2 tablespoons of honey overnight. There should be enough liquid to cover the figs.
  • In a medium pot over medium-low heat, combine the remaining honey with the orange juice, peel, anise seed, lemon juice and salt. Stem and slice the figs in half, and add to the honey mixture.
  • Bring to a gentle simmer and cook until the mixture reduces to a glaze-like mixture - about 15-20 minutes. The figs should be very soft, but still holding their shape. Turn the figs carefully with a large metal spoon during the simmering process to completely cover them with the honey-orange juice. Cool slightly.
  • Whip the whipping cream to a medium peak using a hand or standing mixer. Add the remaining ingredients and continue to beat for about 20 - 30 seconds until it is the consistency of whipped cream.
  • Refrigerate until ready to use.
  • Place a quenelle of Orange Mascarpone Whipped Cream on a small plate and arrange several figs around it.