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Drunken Stuffed Figs

"This has been a hit at many dinner parties. Figs are stuffed with a creamy, rich mascarpone cheese and cognac mixture, then rolled in toasted hazelnuts. Garnish with whole hazelnuts and mint leaves when serving. If an injector is unavailable, marinate the figs in 1/2 cup cognac for approximately 30 minutes."
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45 m servings 335 cals
Serving size has been adjusted!
Original recipe yields 12 servings (48 stuffed fig halves)


  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.

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Read all reviews 5
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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 cogn...

- these are a wee bit messy for a dinner party but are very yummy and are worth the hassle. - fresh figs are in season during sept/oct. - i didn't have all ingredients on hand so the substitut...

The only reason this does not get 5 stars is because the procedure is soooo messy. If you make this recipe in the fall, when figs are in season, the result will be incredibly tasty and worth an...

I would have rated 5 but the amounts are way off. This was a huge hit at a garden party. Other folks mentioned how messy it was to eat, so I experimented before hand (it was a tough job, but som...

Had a guest with a nut allergy, so had to leave hazalnuts off. Too sweet and strong. Only 1 guest out of 12 cared for it.