eaglssong
09-24-2000, 11:29 AM
* Exported from MasterCook *
Stuffed Figs with Marsala
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Sept '96
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sweet Marsala
1/4 cup orange juice
2 tablespoons sugar
12 dried Calimyrna figs
3 ounces Neufchâtel cheese (about 1/3 cup) -- softened
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped pine nuts
Orange rind curls (optional)
Mint sprigs (optional)
Pine nuts (optional)
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes. Remove figs from pan with a slotted spoon; set aside, and keep warm. Bring Marsala mixture to a boil; cook 10 minutes or until reduced to 1/4 cup.
Combine cheeses and chopped pine nuts in a small bowl; stir until well- blended. Cut each fig to, but not through, stem end. Stuff about 1 1/2 teaspoons cheese mixture into center of each fig. Spoon 1 tablespoon Marsala sauce onto each dessert plate; arrange 3 stuffed figs on top of sauce. Garnish with orange rind curls, mint sprigs, and pine nuts, if desired.
Source:
"Cooking Light, September 1996, p.79"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 307 Calories (kcal); 8g Total Fat; (25% calories from fat); 7g Protein; 47g Carbohydrate; 20mg Cholesterol; 188mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 4106 1006 0 3280 947 20086 4489 2130706543 2130706543
2130706543
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)
Stuffed Figs with Marsala
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Sept '96
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sweet Marsala
1/4 cup orange juice
2 tablespoons sugar
12 dried Calimyrna figs
3 ounces Neufchâtel cheese (about 1/3 cup) -- softened
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped pine nuts
Orange rind curls (optional)
Mint sprigs (optional)
Pine nuts (optional)
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes. Remove figs from pan with a slotted spoon; set aside, and keep warm. Bring Marsala mixture to a boil; cook 10 minutes or until reduced to 1/4 cup.
Combine cheeses and chopped pine nuts in a small bowl; stir until well- blended. Cut each fig to, but not through, stem end. Stuff about 1 1/2 teaspoons cheese mixture into center of each fig. Spoon 1 tablespoon Marsala sauce onto each dessert plate; arrange 3 stuffed figs on top of sauce. Garnish with orange rind curls, mint sprigs, and pine nuts, if desired.
Source:
"Cooking Light, September 1996, p.79"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 307 Calories (kcal); 8g Total Fat; (25% calories from fat); 7g Protein; 47g Carbohydrate; 20mg Cholesterol; 188mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 4106 1006 0 3280 947 20086 4489 2130706543 2130706543
2130706543
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)