How to grow and prepare figs
A gardener and a chef team up with advice on growing and serving figs.
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Mascarpone Stuffed Figs With Honey, Mint, and WalnutsSkip to next paragraph
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1 (8-ounce) container mascarpone cheese
1 tablespoon confectioners' sugar, or to taste
Figs -- as many as the cheese will stuff (depends on size of figs)
1 teaspoon orange-blossom honey per fig
1 teaspoon toasted walnuts per fig (toast for 1 to 2 minutes on a plate in the microwave)
Mint, in a fine chiffonade to sprinkle over figs
Soften the mascarpone cheese enough to mix with the confectioners' sugar.
Cut a cross in the top of each fig. Open them slightly so that you can stuff them with the cheese-sugar mixture using a pastry bag or spoon. After stuffing as many figs as you can use at the moment (see note below), drizzle each fig with honey, add toasted walnuts and sprinkle with the mint. Serve immediately.
Variation: If you would like these warm, leave off the mint and bake them in a preheated 350 degree F. oven until the figs are tender. The mascarpone melts into the softened, honey-sweetened figs and makes a wonderful, aromatic warm dessert or breakfast. Add mint after baking (optional).
Recipe note: The reason you stuff only as many figs as you will be using right away is that if you save them for another day, the figs become bitter.
Editor's Note: To read more of Anne and Linda's "how to grow and prepare" series, click here.
Linda Weiss and Anne Moore met while Linda was the food editor and Anne was the garden editor for South Carolina Homes & Gardens magazine. They now write articles for the ETV GardenSMART television show website, where Anne is the horticulture editor, gardening consultant, and e-newsletter editor. Anne has written for magazines and newspapers. She is a member of and a recipient of a Silver Award for magazine writing from the Garden Writers Association. Linda is a personal chef. She attended Le Cordon Bleu of Paris’ catering program, has appeared as a guest chef on numerous television shows, has been a culinary educator for 10 years, and a food writer for a number of magazines. She is a professional member of The James Beard Foundation and the Southern Foodways Alliance. She has written a cookbook, "Memories From Home, Cooking with Family and Friends."