Drunken Stuffed Figs Recipe - Allrecipes.com
Drunken Stuffed Figs Recipe
  • READY IN 45 mins

Drunken Stuffed Figs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 48 stuffed fig halves Change Servings
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  • PREP

    45 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Mar 07, 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!)

 
Jan 25, 2004

- 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 substitutions i made were: sweet marsala wine and macadamia nuts. - make a mascarpone/spirits mixture suited to your taste by making a test batch with 1T cheese and 1T liquer 1/2T sugar. i tried brandy and found it was too strong for me and then i tried the marsala and found it to be much more palatable. - the mascarpone/liquer mixuture was soupy in the proportions in the recipe so it was difficult to actually 'stuff' the figs. it is easier to dip the cut side of the fig in the mascarpone mix and then immediately dip the the same side in the nuts. - definitely chill before serving.

 

4 Ratings

Mar 28, 2004

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 any effort. I have made this several times and have yet to figure out a way to make the figs look pretty once they are stuffed. The mascarpone is just not firm enough to stay on top of the figs, and it runs a little. Nonetheless, I will make this again and again for parties because everyone seems to love the unique taste.

 
Jul 28, 2011

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 someones got to do it:) Basically used the same ingredients, just not in the amounts indicated. The cognac is really good choice because the flavor comes through without using a lot, add as much cognac to the cheese without making it runny. Add some confectioners sugar. Refrigerate cheese mixture while getting the figs ready. Wash and dry figs, trim stem off, slice in half. I had a little plastic syringe that I filled with some cognac and I squirted some in each of the fig halves. I then took a regular teaspoon (not a measuring spoon) and put approx. 1/2 teaspoon cheese mixture on each fig, being careful to not add too much (don't let it go to the edges). Then I turned over, pressing the cheese side of the fig into a dish of chopped macadamia nuts. Then placed on my serving platter, and placed in the refrigerator until serving time. I also used a decorative spoon for people to use when picking up their figs. I will definitely make again. Oh-I didn't use any mint.

 

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Nutrition

  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 11 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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