Balsamic Glazed Figs With Pancetta and Mascarpone
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 16 figs
- 4 pieces pancetta
- 2 tablespoons brown sugar
- 4 tablespoons honey
- 8 tablespoons balsamic vinegar
- 1 dash salt
- 1 dash pepper
- 4 tablespoons mascarpone cheese, whipped
directions
- Pack the pancetta with the brown sugar on both sides.
- In a non-stick skillet over high heat, cook the pancetta thoroughly until it starts to crisp. When ready, remove the pancetta from the pan to a plate lined with a paper towel to soak up excess oil.
- Remove most of the leftover pancetta oil from the skillet, and in the same pan add the halved figs (without stems) with the balsamic vinegar and the honey.
- The balsamic will quickly start to thicken. Stir constantly to prevent burning, and add salt and pepper to taste. Alternatively you can roast the figs in the oven (400F) with a bit of olive oil and brown sugar until they soften, and then combine with the balsamic reduction made on the stovetop.
- When the liquids reduce to about half, remove from heat.
- Each plate receives a piece of pancetta; top with the figs (4 per person) and the reduction. Add a dollop of mascarpone and enjoy!
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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