Make Ahead
Drunken Honeyed Figs with Lemon Mascarpone Whipped Cream
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46 Reviews
[email protected]
May 14, 2015
I have two questions regarding this recipe.....1-could I use fresh figs? I've got two Turkey Brown fig trees and end up with most of them rotting on the ground because I can't find enough recipes that call for fresh figs. 2-Could I substitute a different alcoholic beverage? I'm not a brandy lover.
Jill L.
May 4, 2015
I have a bag of frozen figs from Trader Joes...any idea if they'l hold up enough for this recipe, or if I'll end up with the mushiness that is thawed frozen fruit...? :\
Phyllis C.
February 10, 2015
What do you do with the brandy that was used to macerate the figs. Your recipe does not say if I should discard the liquid or I should use it. Please explain as I an anxious to try this recipe.
TheWimpyVegetarian
March 4, 2015
I discard the excess brandy! Sorry for the delay in responding - I just found the email notifying me of your comment in my junk mail! Really sorry!!
allison
March 31, 2014
How far in advance Can I prepare the fig compote as well as the cream mixture?
Gato M.
June 18, 2012
Made the mascarpone sauce last night, but the mascarpone-heavy cream-lemon combination didn't incorporate properly. First I beat the mascarpone, lemon zest and juice in a separate bowl. Then I beat the heavy cream, sugar and vanilla until it started to form soft peaks. Finally I beat the two together. The final consistency was that of a thick cream sauce.....nothing as fluffy and formed as in the photo. I was disappointed since I was hoping this would be my go-to topping for summer fruit dishes. Oh, I just realized I forgot the pinch of salt? Would that mess it up? Anyone want to speculate on what went wrong?
TheWimpyVegetarian
June 20, 2012
Hmmm. I'm not sure what happened. This is my go-to topping for spring and summer. I always have the cream whipped separately and whip it until it's medium peak. I have to close to firm, but not completely as I'm always concerned about overwhipping it once I add everything else. Once the cream is whipped, I add everything to it. I do add the mascarpone typically one tablespoon at a time; maybe that's the problem? Or perhaps it matters whether you add the whipped cream to the mascarpone or the other way around - I'm honestly not sure. My best recommendation is to whip the cream further next time and then add the mascarpone one tablespoon at a time, and then the rest of the ingredients. The salt shouldn't have made a big difference. I'm really sorry it didn't work for you!
amanda.darby
March 7, 2012
I made this and it got all clumpy from adding the cold un-whipped mascarpone into the cream. I would recommend whipping the mascarpone, removing it from the bowl and set it to the side. Then whip the cream then add the mascarpone. I had to sift mine through sleeve and it lost it's fluffiness. Otherwise, great recipe.
TheWimpyVegetarian
June 20, 2012
I'm so sorry I didn't see your comment until now! I've not had it turn clumpy at all, but haven't whipped the mascarpone at all. I wonder if it depends on the brand and consistency of the mascarpone? I do always whip the cream first and then add the mascarpone, but have never had to sift it at all, and make it a couple times a month at least. I get my mascarpone in a little tub, and I add it one tablespoon at a time typically. I never thought about whether that makes a difference, but am going to adjust the instructions in case it does! Thanks so much for letting me know!
tracyl50
February 13, 2012
That sounds amazing. I think this would be a nice romantic shared dessert for Valentines or another special occasion. I don't have access to Meyer lemons, but do have some Meyer lemoncello.
TheWimpyVegetarian
February 13, 2012
Thanks so much! I'm sure this would be fine with regular lemons too. I hope you have a chance to make it :-)
ChefJune
February 9, 2012
Yum! I can see this also made in the summer with fresh figs. Texture will be different, and I would do a shorter marinade, but..... this is a WOW! Another Valentine-worthy dessert.
BlueKaleRoad
February 8, 2012
Congratulations! Well deserved - what an amazing dessert! I can think of a number of sweets I'd like to top with the lemon mascarpone cream, too.
TheWimpyVegetarian
February 8, 2012
Thank you so much FOOD52 for this incredible honor!! I'm so thrilled! Traveling right now in and out of cell coverage, but I'm really excited!
EmilyC
February 8, 2012
Congrats on your back-to-back wins -- you're a rock star! This looks amazing!
TheWimpyVegetarian
February 8, 2012
Thanks so much Emily! I'm really just floored. Really excited, and so surprised! Wow.
Oui, C.
November 11, 2010
Just about anything "drunken" works for me, but this dish looks particularly delicious! - S
TheWimpyVegetarian
November 12, 2010
Thanks Steve! I must admit that my husband and I just inhaled this dessert! Would love to hear what you think if you try it.
Sagegreen
November 7, 2010
Lovely presentation!
TheWimpyVegetarian
November 7, 2010
Thanks Sagegreen! There are so many fun things you can do with presenting this simple dessert if you use dried figs. They are very cooperative :-)
Midge
November 7, 2010
I love the flavors here. What a perfect way to end Thanksgiving dinner.
TheWimpyVegetarian
November 7, 2010
Thanks so much Midge! The flavors really go together so well - something I discovered by pure accident. One of those lucky accidents (versus aaaaaall the unlucky accidents I've had with flavor combos in the kitchen :-)) Hope you like it if you try it!
TiggyBee
November 7, 2010
This is my kind of dessert!!
TheWimpyVegetarian
November 7, 2010
Thanks TiggyBee!! I've got my eye on your Indian Pudding. I just had Indian Pudding today for the first time at an event for Amanda's fabulous new cookbook and I just loved it. Can't wait to try yours!
TiggyBee
November 8, 2010
There was an event(s)? Is there any info posted anywhere that you can point me towards? I'd love to attend, if possible!! Thanks!!
TheWimpyVegetarian
November 8, 2010
Amanda was in SF this weekend promoting her book and AntoniaJames on here pulled together a potluck for those of us in the SF Bay Area to celebrate Amanda and her new cookbook. Amanda was free Saturday night, as luck would have it, as she had events on Saturday and Sunday in SF, and it was a very fun get-together. Liz flew up from southern CA for the events and so was able to join us at the potluck. We've tried to get potlucks together for food52ers across the country this past summer, and plan to continue this fun trend. We're trying to record any potlucks for folks to attend in the "Meet Ups" section under the Cooks tab. What area of the country do you live in? I'm hosting a bunch in the spring if you're anywhere near the Bay Area or can come!
TheWimpyVegetarian
March 17, 2010
Thanks so much! Hope you enjoy them! They lasted about 15 minutes at my house.
monkeymom
March 17, 2010
How wonderful that this came together because of the potluck! It was delicious. I'm glad to have the recipe for the whipped cream, it will go great with many things. Thanks!
TheWimpyVegetarian
March 17, 2010
You're welcome monkeymom! BTW I loved your spinach salad with pesto! I had to eliminate the walnuts since I'm allergic and added the pine nuts into the pesto. I also added some sorrel leaves to the pesto since I had some around and I can't seem to ever leave well-enough alone. It turned out great.
TheWimpyVegetarian
March 18, 2010
I got mine at Whole Foods in the section where the herbs are prepackaged in a plastic container, but it should start showing up at Farmer's Markets now that it's spring. It's a great combination with spinach - it adds a little tartness to it with the lemon- and it's stays bright green. I didn't cook it first - just popped it in the processor with all the other pesto ingredients.
Lizthechef
November 8, 2010
Looks absolutely delicious - so glad to have been able to spend time together at the potluck. Lots of laughs!
thirschfeld
March 16, 2010
That looks so good. We love figs but really but don't see good ones very often. I will try this when I see good ones in the market.
TheWimpyVegetarian
March 16, 2010
I have the same problem. They're in our stores for only about 1-2 months a year it seems. I did this with dried figs, which you might find much more easily. I get mine at Whole Foods. Hope you enjoy them. REALLY easy to make.
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