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Recipe Drunken Stuffed Figs (Appetizer)

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Required Ingredients:

  • 24 fresh figs
  • 1 cup cognac
  • 1 cup mascarpone cheese
  • 1/2 cup confectioners' sugar
  • 1 1/2 cups toasted hazelnuts
  • 2 tablespoons chopped fresh mint leaves

Preparing/Cooking:

  • Using a marinade injector baster, inject figs with about 1 tablespoon cognac, dividing the amount equally amongst the figs.
  • Chill in the refrigerator while preparing remaining ingredients.
  • In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar.
  • Chill in the refrigerator while preparing remaining ingredients.
  • In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar.
  • Place the mixture in a medium bowl.
  • Remove stems from figs, and cut in half lengthwise.
  • Fill halves with equal portions of the cognac and mascarpone cheese mixture.
  • Roll in the hazelnut mixture.
  • Arrange on a medium serving platter, cheese side up, and chill in the refrigerator until serving.
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