In Good Taste: Poached Figs in Oregon Pinot Noir Sauce

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In Good Taste
located in the Pearl District, Portland, Oregon.
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Oregon Pinot Noir Poached Figs with Mascarpone & Oregon Hazlenuts

By Lucy Vaserfirer

Serves 6

This dish can be served as an hors d’oeuvre or a dessert.

8 ounces dried figs

2 cups Oregon Pinot Noir

1/3 cup honey

1 cinnamon stick

2 strips lemon zest

2 strips orange zest

1 teaspoon vanilla bean paste

1 cup mascarpone, at room temperature

2-3 tablespoons cream

1 tablespoon powdered sugar

1/2 cup chopped toasted hazelnuts

1/3 cup grated chocolate

Combine the figs, wine, honey, cinnamon stick, zest, and vanilla bean paste in a small saucepan. Bring to a boil, reduce to a simmer, and simmer slowly for 5-10 minutes, or until the figs are tender. Transfer the figs with a slotted spoon to a small bowl. Strain the poaching liquid, return it to the saucepan, and simmer until slightly thick and syrupy. Set aside to cool.

Meanwhile, blend the mascarpone, cream, and powdered sugar well. Fold in the chopped hazelnuts. Cut each fig in half, top with a dollop of the mascarpone mixture and sprinkle with the grated chocolate. Serve the figs with the Pinot Noir syrup.