- 1 cup raspberries
- 2 tablespoons plus 1 1/2 teaspoons sugar, plus more for sprinkling
- 1/4 cup mascarpone, softened
- 1/4 teaspoon pure vanilla extract
- 6 amaretti cookies (about 1 ounce), coarsely crumbled
- 3 teaspoons unsalted butter, softened
- 1 1/2 teaspoons aged balsamic vinegar, plus more for drizzling
- 6 large fresh green figs, stemmed
- 12 large fresh corn husks
How to Make It
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.
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.
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.
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. 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.
Make Ahead: The raspberry sauce, sweetened mascarpone and stuffed figs can be refrigerated overnight.