I used for this recipe the last figs form the garden...in November!
If the fall is mild, we get the real figs only now and not like in Greece in August.
These figs were small (only one inch sized), very sweet and dry.
For the cream I used "Philadelphia balance" adding sugar and amaretto dirctly in the cream.
Topped with pinenuts and cinnamon were delicious. Like small "truffles" and real jewels.
Evelyn, thanks a lot for this dream recipe!
Summer bliss! I used crushed amarettis for the pine nuts and a tad more sugar.
Between recommendations from Evelyn and Toolie, I had to try these. Imagaine a table with a tray of Mrs. G's Cherries with Sour cream and Brown sugar, Bowls Ev's Strawberries and melon in Marsala, and a tray of these--figs and apricots with mascarpone and amaretto--summer dessert heaven!
Evelyn: It is difficult to find fresh figs at this time of year, so genious being what it is, one has to explore alternative possibilities. 22 (almost dry) figs for 11 people were soaked/marinated in a closed container, in Amaretto, until the figs "plumped up", then cut in half and allowed to drain until ready to fill with the mascarpone cheese mixture. Because these figs were saturated in Amaretto, after-dinner liqueur with coffee seemed redundant. The stuffed figs were the final course of an 18-item dinner prepared for my sister and her family. What a deliciously sensuous combination of flavours, and no better way to follow chia's flourless chocolate cake. Thank you Evelyn, your recipe was a highlight.
Evelyn I would like to make your recipe again before I review. The cream cheese mixture had a nice flavor but I used apricots and the tarter flavors did not blend well together. Next time I would like to try this with the figs and mascarpone cheese. Also, I missed seeing the pine nuts were to be toasted and I think that would have added a nice flavor to the cheese mixture. Chilling the cheese mixture and piping it in the figs or apricots would also be pretty for presentation.