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Fresh Figs with Mascarpone and Orange Caramel Sauce

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

When a friend described this dessert to me after eating it at a restaurant, I just had to give it a try. My thanks to the chef, wherever you are, for coming up with this unique combination.

Makes4 servings

CostInexpensive

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Dietary Considerationgluten-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecheesy, creamy, fruity, sweet

Type of Dishdessert

Ingredients

  • ½ cup sugar
  • 1 cup heavy cream, at room temperature
  • 1½ teaspoons grated orange zest
  • ½ teaspoon pure vanilla extract
  • 8 large ripe figs, any variety, stems trimmed, halved lengthwise
  • 2 large seedless oranges, peel and pith removed, sectioned
  • ½ cup (approximately) mascarpone

Instructions

Sprinkle the sugar evenly in a heavy 9-inch skillet. Cook, without stirring, over medium high heat, swirling the pan from time to time, until the sugar has dissolved and turned a dark golden brown. Add the heavy cream all at once; it will sputter and begin to boil rapidly. Cook over medium heat, stirring gently, until the hardened sugar dissolves in the hot cream and the cream begins to thicken, about 5 minutes. Stir in the orange zest. Pour the sauce into a measuring cup and allow it to cool slightly. Add the vanilla. Serve the sauce warm or at room temperature. (The sauce can be made ahead and reheated to soften.)

Arrange 4 fig halves in a circle, cut side up, on each of four large dessert plates. Place 4 orange sections between the figs. Place a rounded teaspoon of mascarpone on the center of each fig half. Drizzle about ¼ cup of the caramel sauce in ribbons over each serving of figs and oranges. Serve at once.

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