Amaretti-Stuffed Figs with Raspberry Sauce Recipe
Amaretti-Stuffed Figs with Raspberry Sauce is a sophisticated dessert featuring fresh green figs filled with a buttery amaretti cookie mixture, gently grilled in corn husks for a tender texture. Served with a smooth mascarpone blend and a vibrant raspberry sauce, this recipe marries sweet, tangy, and nutty flavors in a visually stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Raspberry Sauce
- 1 cup raspberries
- 2 tbsp sugar
Mascarpone Mixture
- ¼ cup mascarpone
- 1½ tsp sugar (remaining from total sugar)
- ¼ tsp pure vanilla extract
Filling
- 6 amaretti cookies
- 3 tsp unsalted butter
- 1½ tsp aged balsamic vinegar
Other
- 6 large fresh green figs
- 12 large fresh corn husks
- Additional sugar for sprinkling (amount as desired)
- Kitchen string for tying
Instructions
- Puree the raspberries: In a food processor, combine 1 cup raspberries with 2 tablespoons sugar and puree until smooth.
- Strain the raspberry sauce: Pour the raspberry puree through a fine sieve to remove seeds, yielding a smooth sauce.
- Prepare mascarpone blend: In a small bowl, mix ¼ cup mascarpone with 1½ teaspoons sugar and ¼ teaspoon pure vanilla extract until well combined and creamy.
- Make amaretti filling: Combine 6 amaretti cookies crumbled, 3 teaspoons unsalted butter, and 1½ teaspoons aged balsamic vinegar in another small bowl. Mix well to form a moist crumbly filling.
- Prepare figs: Place 6 large fresh green figs on a work surface, stem side up. Using a paring knife, quarter each fig vertically, leaving the bottom 1 inch intact to keep the quarters attached.
- Sugar the figs and fill: Gently open each fig slightly and lightly sprinkle with sugar. Spoon the amaretti cookie mixture inside and press lightly to close the figs.
- Wrap figs in corn husks: Lay out 6 corn husks flat. Place one stuffed fig, stem side up, about 2 inches from the base of each husk. Cover each fig with a second husk to fully enclose it.
- Tie husk bundles: Secure each wrapped fig by tightly tying the ends of the corn husks with kitchen string like a little package.
- Grill the figs: Preheat a grill or grill pan to low heat. Grill each husk-wrapped fig over low fire, turning every 2 minutes, until figs are tender and filling bubbles, roughly 8 minutes total.
- Unwrap and serve: Transfer the bundles to plates and untie the string, discarding the husks. Slightly open each fig and top with a rounded teaspoon of the sweetened mascarpone mixture.
- Finish with sauce: Lightly drizzle the figs with the raspberry sauce and an additional splash of aged balsamic vinegar for a bright, tangy finish. Serve immediately.
- Make ahead: The raspberry sauce, mascarpone mix, and stuffed figs can be refrigerated overnight for convenience.
Notes
- The corn husks add an earthy aroma while keeping figs moist during grilling; ensure husks are fresh and flexible by soaking briefly if needed.
- Use ripe but firm green figs for best texture and flavor contrast with the sweet filling.
- Adjust sugar amounts to taste depending on the sweetness of your fruit and amaretti cookies.
- Grill on low heat to avoid burning the husks while allowing filling to heat through and figs to soften.
- Try substituting amaretti with finely chopped almonds and a touch of honey for a similar nutty filling.
- This dessert pairs beautifully with a glass of sweet dessert wine or chilled Prosecco.
Keywords: Stuffed figs, amaretti cookies, raspberry sauce, mascarpone dessert, grilled figs, Italian dessert, summer fruit dessert
