Amaretti-Stuffed Figs with Raspberry Sauce

Fresh figs and balsamic vinegar are classic partners. That's why I moisten the filling here with a little balsamic vinegar and also drizzle a tiny bit on top of the grilled figs before serving. Authentic aged balsamic vinegar, made in Italy, is called Aceto Balsamico Tradizionale, and is relatively expensive, but well worth the cost.

Yield: 6
Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. Make Ahead: The raspberry sauce, sweetened mascarpone and stuffed figs can be refrigerated overnight.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Amaretti-Stuffed Figs with Raspberry Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy