Mascarpone-filled Figs or Apricots With Amaretto
Figs stuffed with mascarpone cheese are a classic late-summer dessert in Italy. If you can't find mascarpone, substitute with cream cheese.
- Ready In:
- 3 ounces mascarpone cheese or 3 ounces cream cheese
- 2 tablespoons sour cream
- 1 tablespoon confectioners' sugar
- 6 fresh figs or 6 canned apricot halves, drained,patted dry
- 2 tablespoons pine nuts, toasted
- 1⁄8 teaspoon ground cinnamon
- 1 1⁄2 tablespoons Amaretto or 1 1/2 tablespoons brandy
- Blend mascarpone, sour cream and confectioners’ sugar in food processor until smooth.
- Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.
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I used for this recipe the last figs form the garden...in November!<br/>If the fall is mild, we get the real figs only now and not like in Greece in August.<br/>These figs were small (only one inch sized), very sweet and dry. <br/>For the cream I used "Philadelphia balance" adding sugar and amaretto dirctly in the cream.<br/>Topped with pinenuts and cinnamon were delicious. Like small "truffles" and real jewels.<br/>Evelyn, thanks a lot for this dream recipe!
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.