← Back to Search Results
Fresh Figs with Mascarpone and Orange Caramel Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes 4 servings

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

Directions

1. 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.)

2. 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.


© 2004 Marie Simmons
 

Nutritional Information

Nutrients per serving (% daily value)

536kcal (27%)
144mg (14%)
45mg (76%)
368mcg RAE (12%)
502mg
37mg
5g
53g
5g
62g
113mg (38%)
118mg (5%)
19g (97%)
32g (50%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sweet-life The Sweet Life
by Kate Zuckerman
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
good-to-the-grain Good to the Grain
by Kim Boyce
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
living-raw-food Living Raw Food
by Sarma Melngailis
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
new-american-table New American Table
by Marcus Samuelsson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?