The Cheese Wench on Facebook

Wednesday, August 11, 2010

Fantastic Figs

I LOVE fresh figs. I love their sweetness. I love the rich softness of the fruit. I love the way the little seeds go crunch in my teeth. I love when they are in season. That time is now. For those who think that a fig is nothing but a Newton, think again. One of history's oldest fruits has much more to offer. Thick fig jam is a delightful accompaniment for ripened cheeses such as Brie and Camembert. Fig syrup is divine on pancakes and waffles. Fresh figs play a part in one of my favorite desserts ever....Cambezola Ice Cream with Savannah Honeycomb and Port-wine poached figs (more on that later...). Today I'm thinking about something fresh and cool, with just the right balance of salty and sweet, perfect as a pre-dinner amuse.

Figs with Prosciutto, Mascarpone and Rosemary

6 Fresh Brown Turkey or Black Mission figs, halved lengthwise
2 Tbsp Mascarpone cheese
12 strips Prociutto di Parma
Chopped fresh rosemary

To assemble, top or wrap each fig half with the strips of Prosciutto. Add 1/2 tsp Mascarpone to each Garnish with fresh Rosemary and serve. Serves 4.

No comments:

Post a Comment