Amaretti-Stuffed Figs with Raspberry Sauce

Name: Amaretti-Stuffed Figs with Raspberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons aged balsamic vinegar, plus more for drizzling; 28 grams amaretti cookies (about , coarsely crumbled; 12 larges fresh corn husks; 6 larges fresh green figs, stemmed; 59 milliliters mascarpone, softened; 237 milliliters raspberries; 2 Tbsps sugar, plus more for sprinkling; 3 teaspoons unsalted butter, softened; 0 teaspoons pure vanilla extract

Amaretti-Stuffed Figs with Raspberry Sauce might be a good recipe to expand your side dish recipe box. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 144 calories, 2g of protein, and 7g of fat each. Head to the store and pick up figs, amaretti cookies, mascarpone, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a food processor, puree the raspberries with 2 tablespoons of the sugar. Strain the raspberry sauce through a fine sieve. In a small bowl, blend the mascarpone with the remaining 1 1/2 teaspoons of sugar and the vanilla. In another small bowl, combine the amaretti cookies with the butter and 1 1/2 teaspoons of balsamic vinegar.

Ingredients you will need

Amaretti Cookies

Balsamic Vinegar

Raspberry Sauce

Raspberries

Mascarpone

Vanilla

Butter

Sugar

Equipment you will use

Food Processor

Sieve

Bowl

Set the figs on a work surface, stemmed side up. Using a paring knife, quarter them vertically, keeping 1 inch of the bottoms intact. Open the figs slightly and lightly sprinkle them with sugar. Spoon the amaretti cookie crumbs into the figs and press them lightly to close.

Ingredients you will need

Amaretti Cookie Crumbs

Sugar

Figs

Equipment you will use

Knife

Spread 6 corn husks on a work surface and set a fig, stemmed side up, 2 inches from the base of each husk. Top each fig with a second husk to enclose it completely. Tie the corn husks together tightly at each end with kitchen string.

Ingredients you will need

Corn Husks

Base

Figs

Equipment you will use

Kitchen Twine

Light a grill or preheat a grill pan. Grill the figs over a low fire, turning them every 2 minutes, until they are tender and the filling is bubbling, about 8 minutes total.

Ingredients you will need

Figs

Equipment you will use

Grill Pan

Grill

Transfer the corn husks to plates and untie the packages. Discard the husks. Open the figs slightly and top each with a rounded teaspoon of the sweetened mascarpone. Lightly drizzle the figs with the raspberry sauce and balsamic vinegar and serve.

Ingredients you will need

Balsamic Vinegar

Raspberry Sauce

Corn Husks

Mascarpone

Figs

Make Ahead: The raspberry sauce, sweetened mascarpone and stuffed figs can be refrigerated overnight.

Ingredients you will need

Raspberry Sauce

Mascarpone

Figs

Equipment

Ingredients

Servings:

2teaspoons

aged balsamic vinegar, plus more for drizzling 28grams

amaretti cookies (about , coarsely crumbled 12larges

fresh corn husks 6larges

fresh green figs, stemmed 59milliliters

mascarpone, softened 237milliliters

raspberries 2Tbsps

sugar, plus more for sprinkling 3teaspoons

unsalted butter, softened 0teaspoons

pure vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.