7.31.2010

figs, figs, figs

figs, mascarpone, and balsamic I am currently working on typing in the dark with one hand, while the other hand cares for baby. It takes a good bit longer than normal, but in the meantime, I love the cuddles. So I guess I'm a good chunk busier, as nearly everything gets interrupted in the process. I am convinced that many women lose their pregnancy weight because babe conveniently wants to eat at the exact same time. And short of being spoon-fed by someone else... getting to eat can easily become a production for Moms, or at least me, cooking aside. I don't know about you, but when I'm busy, I still want to eat and eat well at that. And who isn't busy baby or not? Food still has to be tasty, and not necessarily complicated. Dishes which exemplify the individual exuberance of an ingredient without being overwhelmed by other flavours. I like the simplicity of this recipe, but more importantly the ingredients involved. There isn't one ingredient which I couldn't tout endlessly as "the best thing ever", and happily chirp about their individual yumminess. I could pathetically wax poetic about figs alone for hours on end. Apologies already for figs, glorious figs Ripe figs are so succulent and juicy, but also have a deliciously delicate flavour that is effortlessly highlighted by something a little sweet. Mascarpone seems so very sinful, and calorie-wise it certainly packs a punch. But I'm still a sucker. Then the balsamic just adds a little tang to the party, and another hint of sweetness too. Do keep in mind that I am not using balsamic vinegar that I would on a salad, but essentially a reduced form of balsamic. It is becoming easier to find in gourmet shops, but I did happen to come back with it from La Perla Salumificio in Langhirano, Italy. Yes, I was a little dismayed to find the same thing after arriving at home... It isn't impossible to reduce from balsamic on the stove, although watch your nose hairs! Alternatively, an aged bottle of balsamic can also be used, at your pocketbook's peril of course. Honey is a classic pairing that is easy to find in the pantry in a pinch. figs, figs, figs Figs, Mascarpone, and Balsamic Crema Ingredients for one serving: 2 figs, sliced in quarters 1/4 cup mascarpone cheese 1 tbsp sugar, more or less drizzle of balsamic crema, reduced balsamuc, aged balsamic, or honey 1. Combine the sugar with the mascarpone using a fork. 2. Using two spoons, create a scoop of mascarpone, but it doesn't need to be too fussy. Place on the serving plate with the sliced figs. Drizzle with something sweet, and enjoy!

6 comments:

Hazel said...

Sounds like a wonderful trio! I have only tried strawberries and balsamic before. I will definitely be trying this soon!

Joanne said...

I don't blame you for waxing poetic about figs. They are downright amazing. Especially when prepared like this!

Sippity Sup said...

I don't know how it's possible but this post made me love figs even MORE than I already did. GREG

Joudie's Mood Food said...

LOVELY COMBINATION!

Cajun Chef Ryan said...

Hey Gail, these figs look great! I just wish we still had our fig tree in the back yard!

Bon appetit!
=:~)

Global Patriot said...

Figs are so wonderful, and when they're in season it's time to indulge. This is such a magical combination!

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