And for dessert…

We were cruising the Trenton Farmer’s Market on Sunday and I was a little surprised to find Vitella and Sons (Italian deli) open. On the counter they had a couple of pints of fresh figs…presumably left over from the production of their wonderful fig salad.

I bought a box and brought them home.

Most went into a Fig upside down cake I made for a Labor Day brunch we had been invited to.

The few that were left over were tonight’s dessert.

I quartered the figs, arranged them on a small plate with a dab of mascarpone on each one and drizzeled some local honey over them.

I poured a few fingers of tawny port.

Voila! Dessert!


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