sweet pastry
follow the usual recipe for sweet pastry (pasta frolla)
cream
12 figs
cinnamon
1 tbsp. sugar
garnish
powdered cinnamon
Line single portion molds with the sweet pastry. Peel four figs, cut them in small pieces and, after adding the sugar, sauté the pieces in a small frying pan. Cook the mixture for several minutes, stirring constantly. When the mixture thickens, blend in several pinches of cinnamon. Fill the pastry-lined molds with the fig sauce and garnish with the remaining figs. Cook the fig pies in an oven heated to 180° C. (355° F.) for 20 minutes.
Sprinkle over a pinch or two of cinnamon and serve hot.
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Dulcedo Verduzzo Dolce
Lison Pramaggiore D.O.C.
Santa Margherita
The brilliant yellow color with golden reflections seems to mirror the sunny character of the wine. At the base of the bouquet, a delectably honeyed, sweetish perception with tones of apricot jam and dried exotic fruit against a vanilla background. The palate immediately detects sweet, warm and soft sensations provided by a combination of alcohol and sugars but balanced by refreshing acidity, a component that gives Dulcedo remarkable equilibrium. A light vein of vanilla melds perfectly with fruity notes in pleasant succession. Powerful and at the same time delicate, the flavor transmits all its sweetness and complexity in a way that surprises.
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