Drunken Stuffed Figs recipe

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Ingredients

24 fresh figs
1 cup cognac
1 cup mascarpone cheese
½ cup confectioners' sugar
1 ½ cups toasted hazelnuts
2 tablespoons chopped fresh mint leaves

Nutrition Info

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
servingSize: -
sodium: 11.2 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients.

  3. In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.

  4. 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.

Recipe Yield

48 stuffed fig halves

Recipe Note

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.

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