Drunken Stuffed Figs Recipes

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DRUNKEN STUFFED FIGS



Drunken Stuffed Figs image

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

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

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

DRUNKEN FIG JAM



Drunken Fig Jam image

Provided by Jill Silverman Hough

Categories     Condiment/Spread     Bourbon     Brunch     Side     Stew     Low Fat     Vegetarian     Low Cal     Fig     Cognac/Armagnac     Fall     Summer     Low Cholesterol     Potluck     Bon Appétit     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about six 1/2-pint jars

Number Of Ingredients 5

2 lemons
4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
4 cups sugar
3/4 cup brandy or Cognac
1/2 teaspoon coarse kosher salt

Steps:

  • Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
  • Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
  • Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
  • Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

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