Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 325°.

  • 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.

  • 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.

Source

Absinthe Brasserie & Bar and Arlequin Café, San Francisco

Nutrition Facts

321 calories; fat 13.8g; saturated fat 5.8g; mono fat 3.9g; poly fat 2.4g; protein 5.6g; carbohydrates 48.3g; fiber 6.4g; cholesterol 25mg; iron 1.6mg; sodium 59mg; calcium 87mg.
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