Drunken Stuffed Figs

Directions

1. 1
   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.
2. 2
   In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients.
3. 3
   In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.
4. 4
   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.