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Drunken Stuffed Figs

Drunken Stuffed Figs

  • Prep

    45 m
  • Ready In

    45 m
Mary Williams

Mary Williams

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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.
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Reviews

CHICBAKER1
13

CHICBAKER1

3/7/2005

Had to make a number of changes to this recipe for it to work. Didn't have fresh figs so I used very fresh, plump, dried ones, and marinated for 30 minutes: worked just fine. The amount of cognac in this recipe is 1)enough to make you very intoxicated as you taste test before filling the figs!: 2)makes for a very runny filling even when doubling the amount of mascarpone, and adding more confectioners sugar. The next time I make it I'll cut the amount of cognac in half or use brandy for a less overpowering taste, and increase the amount of confectioners sugar to 3/4 or 1 c. I prefer a thick filling that you can actually pile on top of the fig without it falling off as you roll them in the hazelnut mixture. Also, I prefer the filling to be proportionate to the amount of fig; about 1:1 ratio. The macerating is the fastest and easiest way to do this, and works with fresh or dried figs. I'm hoping next time it'll rate 5 stars in my discerning mind (although people loved it this way too!)

CHRISSYP
12

CHRISSYP

1/25/2004

- these are a wee bit messy for a dinner party but are very yummy and are worth the hassle. - fresh figs are in season during sept/oct. - i didn't have all ingredients on hand so the substitutions i made were: sweet marsala wine and macadamia nuts. - make a mascarpone/spirits mixture suited to your taste by making a test batch with 1T cheese and 1T liquer 1/2T sugar. i tried brandy and found it was too strong for me and then i tried the marsala and found it to be much more palatable. - the mascarpone/liquer mixuture was soupy in the proportions in the recipe so it was difficult to actually 'stuff' the figs. it is easier to dip the cut side of the fig in the mascarpone mix and then immediately dip the the same side in the nuts. - definitely chill before serving.

ABoston
10

ABoston

3/28/2004

The only reason this does not get 5 stars is because the procedure is soooo messy. If you make this recipe in the fall, when figs are in season, the result will be incredibly tasty and worth any effort. I have made this several times and have yet to figure out a way to make the figs look pretty once they are stuffed. The mascarpone is just not firm enough to stay on top of the figs, and it runs a little. Nonetheless, I will make this again and again for parties because everyone seems to love the unique taste.

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