Name: RECIPE: Figs Poached in Spicy Ginger Syrup
Ingredients: ¾ cup organic sugar; 1 ¾ cups water; Zest of 1 lemon; 1 cinnamon stick; 3 cardamom pods; ¼ cup crystalized ginger — chopped; 16 white figs; 8 black figs; 6 oz crème fraîche; 8 oz mascarpone; Zest of 1 lemon; 1 tablespoon honey

Ingredients

Units Scale

3/4 cup organic sugar
1 3/4 cups water
Zest of 1 lemon
1 cinnamon stick
3 cardamom pods
1/4 cup crystalized ginger — chopped
16 white figs
8 black figs

For the mascarpone crème fraîche:

6 oz crème fraîche
8 oz mascarpone
Zest of 1 lemon
1 tablespoon honey

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Instructions

Place the sugar in a saucepan with the water, lemon, cardamom pods, cinnamon and ginger. Bring to a boil, then reduce the heat and simmer until the sugar dissolves completely, about 5 minutes.
Carefully place the figs in the syrup and slowly bring the liquid back to a boil. As soon as the syrup boils, remove the saucepan from the heat and let the figs cool in the warm syrup.
In a small bowl, whisk together all the ingredients for the mascarpone crème fraîche. This mixture will keep refrigerated for at least 24 hours.
Place 3 figs in each shallow bowl or ramekin and serve with a dollop of the mascarpone crème fraîche.