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dessert - figs, plums

t=teaspoon T=tablespoon

These recipes are for your personal use only and may not be added in any form to archives or other works.

Grilled Figs and Plums with Mascarpone and Cassis Liquor Sauce

Another elegant, ultra simple light finale to any meal. This can be served cold, slightly warm or on pre-warmed plates much warmer. It all depends on how quickly you can arrange the fruit. Unless serving cold, have the mascarpone room temperature.

preheat oven grill

serves 2

3 figs, just right and not too ripe

2 lg. damson plum or similar purple plum

(or 4 smaller)

4-5 heaping dollops of mascarpone

3-4 T. powdered sugar

1/8 t. vanilla essence (extract)

2 rounded T. mascarpone

cassis liquor

Wash the fruit carefully. Cut the plums in half with a small sharp knife, remove the stone. Cut each half into 8 thin slices

Cut each fig into quarters. Use non-stick baking pan large enough to generously hold the fruit and lay the plums on one half and the figs on another.

Place about 15 cm. from the upper part of the oven and grill for about 6 minutes.

Stir the powdered sugar and the vanilla essence into the mascarpone and set aside.

In the meantime, pour enough cassis liquor to create a thin pool. Tilt the plate a little to spread.

On each dessert plate, arrange 8 slices of plum like a daisy and place 1 fig quarter between each every two plum slice. Place two more sections of fig in the middle. On these two sections, add a generous dollop of sweetened mascarpone and serve.

Tip: if you cannot find the plums, use large purple grapes, cut each in half and remove the pips. Grill these instead of the plums and arrange decoratively around 6 quarters of the figs. In any case and if you prefer, you can heat the plates in the middle of the oven for the last 2 minutes of grilling and serve the dessert warmer.

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be

added to any form of archive or other works of any kind. Contact the author for further information.