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Cooking with Vermouth: Sweet Vermouth Figs with Orange Honey Mascarpone
Cooking with vermouth adds aromatic herbal flavor to boozy figs by Chef Joanne Weir. Cooking with sweet vermouth and figs creates a great last minute dessert.
Course: Dessert
Keyword: cooking with sweet vermouth, cooking with vermouth, what is vermouth
Servings: 8
Calories: 300kcal
- 1 pound Orchard Choice or Sun-Maid California Mission Figs , soaked in water and refrigerated overnight
- One 2-inch piece lemon peel , white pith removed
- 1/2 cup sugar
- 1 cup sweet vermouth
- 3/4 cup mascarpone
- 2 tablespoons honey
- 1 teaspoon orange zest
Drain the figs and lemon peel and place in a large saucepan with 3 cups water. Over high heat, bring to a boil, and simmer for 15 minutes. Add the sugar and stir to combine. Bring back to a boil and boil for 2 minutes. Add the vermouth, bring back to a boil and immediately remove the pan from the heat.
Place the mascarpone in a bowl. Add the honey and orange zest and stir until well combined.
To serve, place a few of the figs in an individual serving bowl and spoon a dollop of the mascarpone onto the top.
Photos by Annelies Zijderveld
Calories: 300kcal | Carbohydrates: 53g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 18mg | Potassium: 386mg | Fiber: 6g | Sugar: 44g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg