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This is one of the most amazing combinations that you will ever try! And, it is beautiful too!
See also: Complete Turducken Holiday Menu


    • 6 fresh Black Mission figs
    • ¼ cup unsalted butter, just enough to coat the figs
    • ¼ cup sugar, just enough to coat the figs
    • Salt and freshly ground black pepper to taste
    • 12 thin slices of prosciutto
    • 2 tablespoons mascarpone sauce


Make sure the figs are ripe. Slice them in half from top to bottom.

Melt the butter and dip each fig half into it – covering them completely.

Next, dredge the figs in the sugar.

In an oiled pan on medium heat grill each fig on each side for 2 minutes or so – just enough to soften them. Sprinkle on a dash of kosher salt and fresh cracked black pepper. 
Put aside in the refrigerator until ready to serve.

(Makes about 1.25 Cups)

    • 1/4 cup mascarpone cheese
    • 1 cup chilled heavy cream
    • Salt and fresh cracked black pepper to taste

Mascarpone Foam Instructions:
Mix the mascarpone and cream in a medium-sized bowl until they blend and start to thicken. Add salt and pepper to taste.

To Assemble the Figs:
Lay a slice of the prosciutto on a plate.  Lay one half fig, skin side down, in the center of the prosciutto. Place a small dollop of the sauce in the center of the fig and wrap the prosciutto around it.

Recipe courtesy of Christian O’Dowd of Cantering Caterer

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