- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 39 Times
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.
- 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
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