This is a wonderful winter dessert: dried figs rehydrated in red wine flavored with cinnamon and citrus zest, and then topped with creamy cheese and crunchy pine nuts.
Makes 4 servings.
1 8-oz package dried Calimyrna figs
2 cups dry red wine
2/3 cup firmly packed light brown sugar
Two 3-inch cinnamon sticks
Two 3-inch strips lemon zest
Two 3-inch strips orange zest
1/2 cup pine nuts
1/2 pound mascarpone
1. Stem figs, and cut in half lengthwise. Set aside.
2. Combine wine and brown sugar in the slow cooker. Add figs, cinnamon sticks, lemon zest, and orange zest to the slow cooker, and stir well. Cook on Low for 4 to 6 hours, or on High for 2 to 3 hours, or until figs are very soft.
3. Remove and discard cinnamon sticks, lemon zest, and orange zest. Transfer figs to a bowl with a slotted spoon. Pour poaching liquid into a saucepan, and bring to a boil over medium-high heat. Cook for 10 minutes, stirring occasionally, or until liquid is reduced by half. Pour liquid over figs, and chill well.
4. While figs cook, place pine nuts in a dry skillet and cook over medium heat, stirring frequently, until brown. Set aside. To serve, spoon mascarpone over figs, and drizzle with poaching liquid. Sprinkle with pine nuts.