Recipe Index: Chef James Campbell Caruso

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 Higos y Datiles

Mascarpone-stuffed figs and dates with pistachios, oranges, and Pedro Jimenez caramel. These basic Mediterranean flavors make a near-perfect flavor combination when taken together in one bite. Serve as a dessert or cheese course.

Makes 4 servings

Ingredients:

12 large pitted dates
12 large dried figs
1/2 cup mascarpone cheese
1/2 cup shelled pistachios, lightly toasted and crushed
20 orange sections
1/2 cup Pedro Jimenez caramel sauce

Preparation:

Slice each fig and date lengthwise without cutting all the way through and open them. Fill each fig and date with mascarpone cheese. Arrange 3 filled figs and 3 filled dates on each plate. Top with orange sections and pistachios; drizzle with caramel sauce.