DRUNKEN STUFFED FIGS
This has been a hit at many dinner parties. Figs are stuffed with a creamy, rich mascarpone cheese and cognac mixture, then rolled in toasted hazelnuts. Garnish with whole hazelnuts and mint leaves when serving. If an injector is unavailable, marinate the figs in 1/2 cup cognac for approximately 30 minutes.
Provided by Mary Williams
Categories Appetizers and Snacks Fruit
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Using a marinade injector baster, inject figs with about 1 tablespoon cognac, dividing the amount equally amongst the figs. Chill in the refrigerator while preparing remaining ingredients.
- In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients.
- In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.
- Remove stems from figs, and cut in half lengthwise. Fill halves with equal portions of the cognac and mascarpone cheese mixture. Roll in the hazelnut mixture. Arrange on a medium serving platter, cheese side up, and chill in the refrigerator until serving.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 19.2 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 11.2 mg, Sugar 22.1 g
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