Figs with Mascarpone and Cherry

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Figs with Mascarpone and Cherry Drizzled with a Pinot Reduction
Prep Time
23 mins
Cook Time
10 mins
Total Time
33 mins
 
Consider having enough figs and cherries so that each person has one full fig and two cherries. This recipe is easily multiplied.
Course: Appetizer
Cuisine: Farm Fresh and Vegetarian
Servings: 8
Author: Barbara
Ingredients
  • 8 or more Soft ripe black mission figs*
  • 1 cup pinot noir**
  • 1 tbls honey
  • 8 tsp mascarpone
  • 16 or more dried Montmorency cherries or another tart, sweet cherry
Instructions
  1. Begin the pinot noir reduction by putting a cup of wine with the honey and the cherries in a pot on simmer.
  2. Cook until the spoon coats and will allow the sauce to drizzle.While the reduction is thickening prepare the figs. When the pinot is reduced, allow it to cool.
  3. Cut the raw figs in half. *If the figs are not ripe and are firm still, consider quickly sautéing them in a pan with a little oil or butter in order to caramelize the sugars, making sure that the fruit is still firm enough enjoy as finger food.
  4. Either sautéed or raw, the figs are delicious. If cooked, allow them to cool.
  5. Top each half fig with a dollop or teaspoon of Mascarpone. Top the mascarpone with one poached cherry. Using a teaspoon, drizzle the reduction on each fig and serve immediately.