Drunken Figs with Black Pepper Granola |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An exotic-sounding but absolutely delicious dessert. Fernet is an herby liqueur imported from Italy. If you can't find it, substitute pastis or ouzo. Ingredients:
1 cup water |
1 cup honey |
1/4 cup fernet branca or anisette liqueur |
2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
24 fresh figs, quartered |
2 tablespoons butter |
3 tablespoons brown sugar |
1 3/4 cups old-fashioned rolled oats |
1/4 cup pine nuts, toasted |
1/2 teaspoon freshly ground black pepper |
dash of salt |
1/4 cup mascarpone cheese |
Directions:
1. To prepare figs, combine first 5 ingredients in a small saucepan; bring to a boil. Place figs in a shallow dish; add hot syrup to dish. Cool fig mixture to room temperature; cover and refrigerate overnight.
2. Preheat oven to 325°.
3. To prepare granola, melt butter in a large nonstick skillet over medium heat; stir in sugar, and increase heat to medium-high. Cook 2 minutes or until sugar browns lightly. Add oats, nuts, pepper, and dash of salt; stir to coat. Cook 2 minutes, stirring frequently. Arrange oat mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325° for 16 minutes or until toasted, stirring after 8 minutes. Cool completely.
4. Remove figs from liquid using a slotted spoon; discard liquid. Divide fig quarters evenly among 8 bowls; top each serving with 1/2 cup granola. Spoon 1 1/2 teaspoons mascarpone on each serving.
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