Drunken Stuffed Figs

DIRECTIONS

1. 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.
2. In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients.
3. In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.
4. 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.