Mascarpone Stuffed Fresh Figs and Honey Balsamic Reduction

Cut off the top tip of the figs, then quarter each fig but not all the way so that it can hold mascarpone mixture. Mix the mascarpone, cream, and powdered sugar (optional, add a teaspoon at a time to taste); set aside.

Prepare the honey balsamic reduction. Heat up a small sauce pan over medium heat. Add balsamic, honey, and orange extract. Bring it to boil, then lower it to low heat. Simmer it until it reduces by 1/3. Remove from heat and let it cool. It should get thicker.

Scoop mascarpone mixture into a pastry bag. If you don’t have it, you can use a ziplock bag and cut a tip off. Squeeze the mixture right in the middle of each fig. Top with chopped pistachio and orange zest.

Drizzle honey balsamic on each filled fig and on the side. Enjoy!