Drunken Stuffed Figs Recipe

Ingredients
<br>- 24 fresh figs
<br>- 1 cup cognac
<br>- 1 cup mascarpone cheese
<br>- 1/2 cup confectioners' sugar
<br>- 1 1/2 cups toasted hazelnuts
<br>- 2 tablespoons chopped fresh mint leaves
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.
<br>step 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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Ingredients
- 24 fresh figs
- 1 cup cognac
- 1 cup mascarpone cheese
- 1/2 cup confectioners' sugar
- 1 1/2 cups toasted hazelnuts
- 2 tablespoons chopped fresh mint leaves

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