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Drunken Figs with Black Pepper Granola

Photo: John Autry; Styling: Mindi Shapiro
Yield 8 servings
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.


  • Figs:
  • 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
  • Granola:
  • 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
  • Remaining ingredient:
  • 1/4 cup mascarpone cheese

Nutrition Information

  • calories 321
  • fat 13.8 g
  • satfat 5.8 g
  • monofat 3.9 g
  • polyfat 2.4 g
  • protein 5.6 g
  • carbohydrate 48.3 g
  • fiber 6.4 g
  • cholesterol 25 mg
  • iron 1.6 mg
  • sodium 59 mg
  • calcium 87 mg

How to Make It

  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.

Absinthe Brasserie & Bar and Arlequin Café, San Francisco