I guess I should have read the reviews before making this recipe! Not enough sauce and too much shrimp. I used a 40/50 count shrimp, which were pretty large, and there were to many to cook properly. I will make the dish again using pre-cooked shrimp, double the amount of sauce, and use half the amount of shrimp, and more feta since I like the added saltiness. Perhaps you can't do this using convection heat??? Without stirring the dish it was impossible to see if all the shrimp were pink. In fact, I had guests over and one of them, fortunately she's a good friend, pointed out that some shrimp weren't pink as she was serving herself. I had to bake this at 500 degrees for at least twice the amount of time indicated, not good when you have guests waiting!

Reviewed On: Aug. 8, 2005

Had to make a number of changes to this recipe for it to work. Didn't have fresh figs so I used very fresh, plump, dried ones, and marinated for 30 minutes: worked just fine. The amount of cognac in this recipe is 1)enough to make you very intoxicated as you taste test before filling the figs!: 2)makes for a very runny filling even when doubling the amount of mascarpone, and adding more confectioners sugar. The next time I make it I'll cut the amount of cognac in half or use brandy for a less overpowering taste, and increase the amount of confectioners sugar to 3/4 or 1 c. I prefer a thick filling that you can actually pile on top of the fig without it falling off as you roll them in the hazelnut mixture. Also, I prefer the filling to be proportionate to the amount of fig; about 1:1 ratio. The macerating is the fastest and easiest way to do this, and works with fresh or dried figs. I'm hoping next time it'll rate 5 stars in my discerning mind (although people loved it this way too!)

Reviewed On: Mar. 7, 2005