Amaretti-Stuffed Figs with Raspberry Sauce

Ingredients

  • 3 teaspoons unsalted butter, softened
  • 1 ½ teaspoons aged balsamic vinegar, plus more for drizzling
  • 12 large fresh corn husks
  • 1 cup raspberries
  • 6 amaretti cookies (about 1 ounce), coarsely crumbled
  • ¼ cup mascarpone, softened
  • 2 tablespoons plus 1 1/2 teaspoons sugar, plus more for sprinkling
  • + 2 more ingredients
    • ¼ teaspoon pure vanilla extract
    • 6 large fresh green figs, stemmed

1. In a food processor, puree the raspberries with 2 tablespoons of the sugar. Strain the raspberry sauce through a fine sieve. In a small bowl, blend the mascarpone with the remaining 1 1/2 teaspoons of sugar and the vanilla. In another small bowl, combine the amaretti cookies with the butter an...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network