April 8th, 2012
Recipes Developed by Donna Dooher Photography by Colin Faulker Food Styling by Claire Stubbs
In a small pot, combine orange juice, vinegar, sugar and zest. Boil over high heat, stirring to dissolve sugar. Reduce heat and simmer for 5 minutes.
Gently toss figs with glaze and spread out on a sheet pan in a single layer, cut-side up. Cook under broiler for 6-8 minutes until lightly caramelized.
Using an electric mixer, beat mascarpone until smooth. Continue beating and add cream in a slow, steady stream.
Add sugar and beat for 3 more minutes. Set aside.
Nutrients per serving (plain): 382 calories, 31 g fat, 4 g protein, 23 g carbohydrates, 2 g fibre. Source of vitamin D.