Mascarpone-filled Figs or Apricots With Amaretto
"Figs stuffed with mascarpone cheese are a classic late-summer dessert in Italy. If you can't find mascarpone, substitute with cream cheese."
photo by Artandkitchen
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 3 ounces mascarpone cheese or 3 ounces cream cheese
- 2 tablespoons sour cream
- 1 tablespoon confectioners' sugar
- 6 fresh figs or 6 canned apricot halves, drained,patted dry
- 2 tablespoons pine nuts, toasted
- 1⁄8 teaspoon ground cinnamon
- 1 1⁄2 tablespoons Amaretto or 1 1/2 tablespoons brandy
directions
- Blend mascarpone, sour cream and confectioners’ sugar in food processor until smooth.
- Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.
Questions & Replies
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Reviews
-
I used for this recipe the last figs form the garden...in November!<br/>If the fall is mild, we get the real figs only now and not like in Greece in August.<br/>These figs were small (only one inch sized), very sweet and dry. <br/>For the cream I used "Philadelphia balance" adding sugar and amaretto dirctly in the cream.<br/>Topped with pinenuts and cinnamon were delicious. Like small "truffles" and real jewels.<br/>Evelyn, thanks a lot for this dream recipe! -
Summer bliss! I used crushed amarettis for the pine nuts and a tad more sugar. -
Between recommendations from Evelyn and Toolie, I had to try these. Imagaine a table with a tray of Mrs. G's Cherries with Sour cream and Brown sugar, Bowls Ev's Strawberries and melon in Marsala, and a tray of these--figs and apricots with mascarpone and amaretto--summer dessert heaven! -
Evelyn: It is difficult to find fresh figs at this time of year, so genious being what it is, one has to explore alternative possibilities. 22 (almost dry) figs for 11 people were soaked/marinated in a closed container, in Amaretto, until the figs "plumped up", then cut in half and allowed to drain until ready to fill with the mascarpone cheese mixture. Because these figs were saturated in Amaretto, after-dinner liqueur with coffee seemed redundant. The stuffed figs were the final course of an 18-item dinner prepared for my sister and her family. What a deliciously sensuous combination of flavours, and no better way to follow chia's flourless chocolate cake. Thank you Evelyn, your recipe was a highlight. -
Evelyn I would like to make your recipe again before I review. The cream cheese mixture had a nice flavor but I used apricots and the tarter flavors did not blend well together. Next time I would like to try this with the figs and mascarpone cheese. Also, I missed seeing the pine nuts were to be toasted and I think that would have added a nice flavor to the cheese mixture. Chilling the cheese mixture and piping it in the figs or apricots would also be pretty for presentation.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
