| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Cklive18, Pdate |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dry red wine |
| 1/4 |
c |
Granulated sugar |
| 1 |
lb |
Dried figs |
| 2 |
T |
Fresh lemon juice, or to |
|
|
taste |
| 6 |
oz |
Mascarpone, Italian |
|
|
triple-cream |
|
|
cheese at room |
|
|
temperature |
| 1 1/2 |
T |
Light brown sugar |
| 3/4 |
c |
Sour cream |
| 4 |
|
Navel oranges, peel and pith |
|
|
cut |
|
|
Away with a serrated knife |
|
|
and the |
|
|
Oranges sliced horizontally |
| 1 |
|
Other Carbohydrates |
INSTRUCTIONS
In a large saucepan combine the wine and the granulated sugar, bring
the mixture to a boil, and simmer it, stirring, until the sugar is
dissolved. Add the figs, simmer the mixture, covered, for 35 minutes,
or until the figs are very tender, and add the lemon juice. Transfer
the figs with a slotted spoon to a bowl and boil the liquid until it
is syrupy. Pour the poaching liquid over the figs and let the mixture
cool to room temperature. In a bowl with an electric mixer beat the
mascarpone with the brown sugar until it is fluffy and beat in the
sour cream. Arrange the orange slices around the edge of a large
platter, mound the figs in the center, and pour the syrup over them.
Serve the dessert with the mascarpone cream. This recipe yields 6
servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV
FOOD NETWORK - (Show # CL-8713) Formatted for MasterCook by Joe
Comiskey, aka MR MAD - joecomiskey@netzero.net 05-18-1999 Per
serving: 394 Calories (kcal); 7g Total Fat; (16% calories from fat);
4g Protein; 73g Carbohydrate; 13mg Cholesterol; 76mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 1 Fat;
Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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