Amaretti-Stuffed Figs with Raspberry Sauce


  • 1 ½ teaspoons aged balsamic vinegar, plus more for drizzling
  • 6 amaretti cookies (about 1 ounce), coarsely crumbled
  • 3 teaspoons unsalted butter, softened
  • 12 large fresh corn husks
  • 1 cup raspberries
  • 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...

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