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      Title: Figs With Balsamic Vinegar, Mascarpone & Walnuts
 Categories: Fruits, Cheese, Nuts, Wine
      Yield: 6 Servings
 
      1 c  Dry red wine
    1/3 c  Balsamic vinegar
    1/2 c  Sugar
      1 lb Dried Mission figs;
           - stems discarded
    3/4 c  Walnut pieces; toasted
    1/2 c  Mascarpone
 
  Put oven rack in middle position and preheat oven to 350°F/175°C.
  
  Bring wine, vinegar, and sugar to a boil in a 3 qt heavy
  non-reactive saucepan over moderate heat, stirring until sugar is
  dissolved, then add figs and gently simmer, uncovered, 5 minutes.
  Pour figs with liquid into a 2 qt shallow glass or ceramic baking
  dish and sprinkle with walnuts. Bake, uncovered, until figs are
  softened and have absorbed about 2/3rds of liquid, about
  30 minutes. Cool slightly, about 15 minutes.
  
  Serve warm figs with sauce and a dollop of mascarpone.
  
  Recipe FROM: Gourmet Magazine, Jan 2007
  
  Formatted by: Dave Drum, Jul 26, 2008
  
  Uncle Dirty Dave's Archives
 
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