Description
This has been a hit at many dinner parties. Figs are stuffed with a creamy, rich mascarpone cheese and cognac mixture, then rolled in toasted hazelnuts. Garnish with whole hazelnuts and mint leaves when serving. If an injector is unavailable, marinate the figs in 1/2 cup cognac for approximately 30 minutes.
Ingredients
- 24 fresh figs
- 1 cup cognac
- 1 cup mascarpone cheese
- ½ cup confectioners’ sugar
- 1 ½ cups toasted hazelnuts
- 2 tablespoons chopped fresh mint leaves
Prep Time: 45 mins
Total Time: 45 mins
Servings: 12