Drunken Figs with Black Pepper Granola

By barbie24

Calories: 321; Fat: 13.8g; Protein: 5.6g; Carbs: 48.3g; Fiber: 6.4g; Cholesterol: 25mg; Iron: 1.6mg; Sodium: 59mg; Calcium: 87mg

* Serving size: 12 quartered figs, 1/2 cup granola, and 1 1/2 teaspoons mascarpone

* NOTE: Fernet is an herby liqueur imported from Italy. If you can't find it, substitute pastis or ouzo

Ingredients

• Figs:
• 1 cup water
• 1 cup honey
• 1/4 cup Fernet Branca or anisette liqueur
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 24 fresh figs, quartered
• Granola:
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1 3/4 cups old-fashioned rolled oats
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon freshly ground black pepper
• Dash of salt
• Remaining ingredient:
• 1/4 cup mascarpone cheese

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. To prepare figs, combine first 5 ingredients in a small saucepan; bring to a boil. Place figs in a shallow dish; add hot syrup to dish. Cool fig mixture to room temperature; cover and refrigerate overnight.

2. Preheat oven to 325°.

3. To prepare granola, melt butter in a large nonstick skillet over medium heat; stir in sugar, and increase heat to medium-high. Cook 2 minutes or until sugar browns lightly. Add oats, nuts, pepper, and dash of salt; stir to coat. Cook 2 minutes, stirring frequently. Arrange oat mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325° for 16 minutes or until toasted, stirring after 8 minutes. Cool completely.

4. Remove figs from liquid using a slotted spoon; discard liquid. Divide fig quarters evenly among 8 bowls; top each serving with 1/2 cup granola. Spoon 1 1/2 teaspoons mascarpone on each serving.