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.

Luis Villavelazquez
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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