Poached Figs with Cream

1 Reviews
100% would make this recipe again

Figs poached in tea, served with a Mascarpone cream.

Credit for this recipe goes to Anouk, my Egyptian girlfriend.

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Ingredients

??? tea (liquid) ???
??? dried figs ???
??? whipping cream 35% ???
??? Mascarpone cheese ???
??? sugar to taste [optional] ???

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Prepare a rather strong tea, pass it through a sieve, and pour it into a saucepan. Soak the figs in the tea for at least 1 h, but preferably overnight.
  2. Put the saucepan on the stove, bring the tea to a boil, then reduce the heat, cover, and simmer 10 min. Take the figs out of the saucepan and set them aside (they can be served either cold or luke-warm). Bring the liquid to a boil and reduce for about 10 min, until it reaches a syrupy consistency.
  3. In a bowl, whip the cream using an electric mixer. Add the Mascarpone cheese and fold it into the cream, using a spatula. Add sugar to taste (figs are already rather sweet).
  4. Distribute the figs into bowls, alternating the figs with spoonfuls of cream. Drizzle the reduced syrup on top and serve.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

410

Fat

24 g

37 %

Saturated 15.2 g
+ Trans 0.3 g

78 %

Cholesterol

80 mg

Sodium

60 mg

2 %

Carbohydrate

50 g

17 %

Fibre

7 g

29 %

Sugars

37 g

Net Carbs

43 g

Protein

5 g

Vitamin A

25 %

Vitamin C

2 %

Calcium

18 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Excellent source of  :
Fibre, Manganese, Potassium, Vitamin A
Good source of  :
Calcium, Magnesium
Source of  :
Copper, Folacin, Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Vitamin K, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 2 ½
Meat and Alternatives 0
Fats 4 ½
Other Foods 0
More info
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Reviews

1 Reviews (0 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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february 27, 2009 | I would make this recipe again

This is a heavenly dessert as proclaimed by my husband. Gorgeous mix of flavour and texture. Beware, it is very rich, fantastic if savoured, not meant to be gobbled!

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