Figs with cinnamon and marsala

Figs with cinnamon and marsala

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 cup marsala or port wine
1/2 cup water
3 tablespoons soft brown sugar
1 vanilla bean
1 cinnamon stick
4-6 large fresh figs
1 cup mascarpone
4-6 mint sprigs, to garnish

Method

  1. Place the port, water, sugar, vanilla bean and cinnamon in a saucepan. Bring slowly to the boil, stirring, then simmer partially covered for 20 minutes, or until reduced by half. Meanwhile, cut figs into quarters half-way down towards the stem and open each out like a flower. Place figs cut-side up in a flameproof dish. Spoon some of the port mixture over then cook under a preheated hot grill for a few minutes, or until the figs are softened and glazed. Carefully arrange the figs with a scoop of mascarpone on dessert plates then drizzle with juices from the dish. Garnish with mint sprigs.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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