Baked figs with red wine, nuts and mascarpone
6 servings
60 minutes
Baked fig with red wine, nuts, and mascarpone is a refined dish of Italian cuisine that embodies elegance and depth of flavor. In Italy, figs have long been valued for their sweetness and velvety texture. Baked in aromatic red wine with balsamic vinegar and sugar, it acquires a rich caramel taste with subtle wine notes. Crunchy walnuts add contrast while the delicate mascarpone provides softness and sophistication. This dish is perfect for finishing a dinner; it is enjoyed warm, savoring the harmony of sweet, sour, and creamy flavors.
1
Cut off the stems of the fig.
2
Mix wine, vinegar, and sugar in a heavy three-liter pot and place it over moderate heat. Cook, stirring, until the sugar is completely dissolved. Then add figs to the pot and cook for another 5 minutes.
- Dry red wine: 1 glass
- Sugar: 0.5 glass
- Balsamic vinegar: 0.3 tablespoon
- Dried figs: 450 g
3
Pour all the contents of the pot into a two-liter glass or ceramic baking dish, sprinkle with roasted walnuts, and place in an oven preheated to 190 degrees.
- Walnuts: 100 g
4
Bake on the middle rack for about 30 minutes, until the figs are soft and have absorbed 2/3 of the liquid. After the oven, let it sit for 15 minutes at room temperature.
5
Serve the figs warm with the syrup they were baked in and mascarpone cheese.
- Mascarpone cheese: 120 g
