Drunken Stuffed Figs

24 fresh figs

1 cup cognac

1 cup mascarpone cheese

½ cup confectioners sugar

1 ½ cups toasted hazelnuts

2 tablespoons chopped fresh mint leaves

Using a marinade injector baster, inject figs with about 1 tablespoon cognac, dividing the amount equally amongst the figs. Chill in the refrigerator while preparing remaining ingredients.

In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners sugar. Chill in the refrigerator while preparing remaining ingredients.

In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner sugar. Place the mixture in a medium bowl.

Remove stems from figs, and cut in half lengthwise. Fill halves with equal portions of the cognac and mascarpone cheese mixture. Roll in the hazelnut mixture. Arrange on a medium serving platter, cheese side up, and chill in the refrigerator until serving.