Madeira-poached Figs with Mascarpone
I'm loving this super easy, amazingly delicious fall dessert that combines two of my favorite ingredients: figs and Madeira. While it's a great option to serve when entertaining (you can poach the figs ahead of time and quickly assembly when it's time for dessert), it's also just as appealing to enjoy while lounging around at home on a crisp fall evening (what we did this past weekend.) Candied pecans add sweetness and crunch, and I like to use the Mascarpone right out of the container, rather than adding sugar or cream to it.
9-12 Turkey figs 1/4 cup sugar 1 tsp cinnamon Madeira Mascarpone Candied pecans (optional)
Wash figs and remove stems. Place the figs in a saucepan just large enough to hold them. Sprinkle sugar and cinnamon over figs, and add just enough Madeira to cover them halfway. Bring to a simmer, and then reduce heat to low, cover and poach for 40 minutes. Remove figs, and continue to simmer sauce until it's reduced to desired consistency. (Be careful not to overcook the sauce or it will turn to caramel.) Serve figs warms or at room temperature, with the sauce and a good dollop of Mascarpone. Garnish with candied pecans, if desired.