Poached Figs with Marscapone and Banfi Rosa Regale

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Banfi Rosa Regale is fairly unique sparkling wine, at least in my experience. It is sweet and low in acid, with  flavors and aromas of rose, raspberry, black cherry, strawberry and plum. The mouth feel is both creamy and sparkling, with a finish of delicious vanilla. It is also quite low in alcohol, 7%, which is nice with dessert, or even as dessert, if you have already had wine with dinner.

Rosa Regale is delicious as an aperitif, it could play nice with spicy food, and it is great as a dessert accompaniment. This wine seems to be a particular favorite of chocoholics, but I don’t think it works as well with it as it is reputed to. It does, however, match up very well with the following recipe.

Poached Figs with Marscapone Cheese

Cut the stems off as many figs as you plan to serve. I usually figure on 2 per person. Cut in half. In a small sauce pan add enough wine, this works with either red or white, to just come to the top of the figs when they are added. Don’t worry too much about the amount, a little too much won’t matter because you will reduce the liquid afterwards anyway. Add a few generous splashes of a good balsamic vinegar and a cinnamon stick and start to warm it up over med-high heat.

Once the liquid starts to warm and you see a hint of steam and everyone in the house has come wandering into the kitchen to see what smells so good, add a few healthy squirts of honey to your mixture and mix it in. Add your figs and poach until tender. Keep the heat just high enough for a very gentle simmer to keep the figs from being beaten up by the motion of the water. You are better off steeping them than letting them boil.

After the figs begin to look just cooked, which can happen in less than a minute depending on ripeness, carefully remove them from the poaching liquid and set aside to cool. Turn the heat up on the liquid and stir in a couple tablespoons of sugar and a split vanilla bean, simmer to reduce.

While liquid is reducing, take a small container of room temperature marscapone cheese, and add it to a mixing bowl with tsp of good vanilla extract, the juice of one lemon, a little freshly grated nutmeg (you know how much you like), a good squirt of honey, and mix with a fork. Refrigerate.

When the poaching liquid starts to get shiny and syrupy, remove from the heat and refrigerate. To serve, I add some of the cheese mixture to the bottom of the bowl, arrange the fig halves around the bowl and drizzle some of the syrup over the top. I usually leave the figs at room temperature, and top with a dollop of freshly whipped cream.

The richness of the figs and the cheese pair up wonderfully with the creamy vanilla finish of the wine, and the fizziness helps cut through the richness to make you crave another spoonful. It really is a quite delicious, albeit vicious, circle.

  • http://www.garlicoon.com Carsten

    Garlicoon, the Food & Wine Network has created a space for Wine Bloggers to introduce and promote their Blog. Join our Wine Blogger’s Group at http://www.garlicoon.com/group/winebloggersgroup and connect with other Wine Bloggers.

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    • http://www.anotherwineblog.com jpower

      Thanks, Carsten!

  • http://www.JennifersReview.com Jennifer

    mmmm…… okay – when I first read the title, I thought figs and cheese?? but your writing is making me head to the store so I can make this! Thank you for you sharing!!

    • http://www.anotherwineblog.com jpower

      Let me know how it turns out. Don’t forget the wine! ;)

  • Björn

    Thanks, I’ll try that! But I have always believed in the holy trinity of Figs, Gorgonzola, and Pignoli ;D and with a simple Asti Spumante to go with of ;D
    But yes your combination seems wonderful!
    Mascarpone and pears and hazelnuts is another holy trinity btw ;D
    Take care!
    Ciao ciao

    • http://www.anotherwineblog.com jpower

      Hey Bjorn!

      Yes, those are definitely classic combinations. I’m not sure that the gorganzola would play nicely with the Banfi. However, I’d certainly be willing to give it a try. ;)

      • Björn

        I don’t know that…please let me know what you come up with…
        I know that Gorgonzola is perfect with other sweeter wines, from simple Asti Spumante to Sauternes and Demi-Sec Champagne, but even that depends on what type of Gorgonzola we’re talking about….
        Take care, man!
        Ciao ciao

  • http://www.mogs.com/eve-isk eve isk

    I think it's will be great product in the world & please let me know how it turns out.

  • http://www.mogs.com/eve-isk eve isk

    A wine is only a bargain if it’s a good wine yet its price is much less than wines of similar quality. I believe that a wine is a super bargain only if it is of excellent quality.

  • http://www.nlp-training-devon.co.uk NLP TRAINING

    A wine is only a bargain if it’s a good wine yet its price is much less than wines of similar quality. I believe that a wine is a super bargain only if it is of excellent quality.

  • http://www.nlp-training-devon.co.uk NLP TRAINING

    I love the Banfi Rosa Regale too and imagine my surprise when I went to Costco last week and they had some — $15.99 a bottle I think — or $14.99 I can't remember exactly — but SUBSTANTIALLY cheaper than the $45 they will charge you at DCA for the exact same bottle.

    I just picked this up at Frazier Farms (like a Whole Foods Market) and it was $11.99. Although, I'm not sure if it was the same year you had at DCA. (it was a 2005)

  • http://www.all-lift-chairs.com Liftchair

    I love the Banfi Rosa Regale too and imagine my surprise when I went to Costco last week and they had some — $15.99 a bottle I think — or $14.99 I can't remember exactly — but SUBSTANTIALLY cheaper than the $45 they will charge you at DCA for the exact same bottle.

    I just picked this up at Frazier Farms (like a Whole Foods Market) and it was $11.99. Although, I'm not sure if it was the same year you had at DCA. (it was a 2005)

  • kingman

    nice post…

  • augu9

    My advice is Lift the figs from the liquid – drain well and then slice figs open, arrange on a large dessert plate. Spoon some poaching liquid over figs and top..
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  • kingman

    You have to do when the sugar has dissolved add the figs and poach for 5 – 6 minutes depending on their ripeness…
    lift chairs

  • augu9

    My advice is Lift the figs from the liquid – drain well and then slice figs open, arrange on a large dessert plate. Spoon some poaching liquid over figs and top..
    lift recliners

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