Grilled Figs with Mascarpone from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi
Petal the figs by cutting them in four, not quite through, and pull the skin back from the flesh being very careful not to break it. In the middle of each fig flower put 1 teaspoon of rum, a dustin...
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 8 large ripe figs
- a dusting of freshly ground cinnamon per fig
- 1 teaspoon rum per fig
- 1 teaspoon brown sugar per fig
- 1 tablespoon mascarpone per fig
- unsweetened cocoa powder
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