Ingredients
1 c. raspberries
2 tbsp. plus 1 1/2 teaspoons sugar
1/4 c. mascarpone
1/4 tsp. pure vanilla extract
6 amaretti cookies (about 1 ounce)
3 tsp. unsalted butter
1 1/2 tsp. aged balsamic vinegar
6 large fresh green figs
12 large fresh corn husks
Preparation
Step 1In a food processor, puree the raspberries with 2 tablespoons of the sugar. Strain the raspberry sauce through a fine sieve. In a small bowl, blend the mascarpone with the remaining 1 1/2 teaspoons of sugar and the vanilla. In another small bowl, combine the amaretti cookies with the butter and 1 1/2 teaspoons of balsamic vinegar.Step 2Set the figs on a work surface, stemmed side up. Using a paring knife, quarter them vertically, keeping 1 inch of the bottoms intact. Open the figs slightly and lightly sprinkle them with sugar. Spoon the amaretti cookie crumbs into the figs and press them lightly to close.Step 3Spread 6 corn husks on a work surface and set a fig, stemmed side up, 2 inches from the base of each husk. Top each fig with a second husk to enclose it completely. Tie the corn husks together tightly at each end with kitchen string.Step 4Light a grill or preheat a grill pan. Grill the figs over a low fire, turning them every 2 minutes, until they are tender and the filling is bubbling, about 8 minutes total. Transfer the corn husks to plates and untie the packages. Discard the husks. Open the figs slightly and top each with a rounded teaspoon of the sweetened mascarpone. Lightly drizzle the figs with the raspberry sauce and balsamic vinegar and serve.Step 5Make Ahead: The raspberry sauce, sweetened mascarpone and stuffed figs can be refrigerated overnight.
