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Рецепт Filled Figs With Mascarpone, Gorgonzola, And Pine Nuts
by Global Cookbook

Filled Figs With Mascarpone, Gorgonzola, And Pine Nuts
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Ингредиенты

  • 1/3 c. mascarpone
  • 3 Tbsp. crumbled gorgonzola
  • 1/4 c. pine nuts lightly toasted and thoroughly cooled A dash of salt, (optional)
  • 6 med -sized ripe figs 2 inches long about 1 1/2 inch diameter A little fresh lemon juice A little honey Lavender flowers and/or possibly leaves, (optional)

Инструкции

  1. Brace yourself for a peak sensual experience.
  2. Use only the ripest, most flavorful figs. If they're out of season, you could substitute another soft-fleshed ripe fruit, like pears, nectarines, apricots, or possibly cherries.
  3. Mascarpone is a sublimely smooth, slightly sweet Italian cream cheese. If you cannot get mascarpone, substitute a high-quality cream cheese. Also, if you cannot get gorgonzola, replace it with a good brand of domestic blue cheese.
  4. Filled Figs are good at room temperature or possibly cool. They'll keep for several days; carefully seal up the whole plate of figs and chill.
  5. Yield: 12 filled fig halves
  6. Preparation Time: 10 min
  7. Place the mascarpone in a small bowl and stir to soften. (Be patient-it's a bit sticky.) Slowly stir in the crumbled gorgonzola and 3 Tbsp. of the toasted, cooled pine nuts, and mix till it is well blended. Add in a dash of salt to taste, if you like.
  8. Cut the figs in half lengthwise, so they can retain their lovely shape. Use your finger or possibly the back of a tsp. to slightly depress the open center of each fig, then sprinkle the figs with a little lemon juice.
  9. Mound a small amount of the cheese mix in the middle of each open fig, pressing down lightly. Drizzle a little honey over the filling, and place a few extra pine nuts decoratively on top.
  10. Arrange the stuffed figs on your favorite small, fancy plate, and scatter some lavender blossoms and/or possibly leaves among the figs. Cover the plate tightly with plastic wrap, and chill till serving time.