Cheesecake Mousse with Fig Orange Sauce

Servings: 4

Fig-orange sauce:

• 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
• 2/3 cup orange juice
• 1/3 cup packed golden brown sugar
• 1 tablespoon orange-flavored liqueur or orange juice
• 1/2 teaspoon lemon juice

Cheesecake mousse:

• 3 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup whipped heavy cream

Topping and garnish:

• 1/2 cup crumbled shortbread cookies
• 1/4 cup chopped, toasted pecans or almonds
• Sprigs of fresh mint, optional

1. To make sauce, in small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4–5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2–3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
2. To make mousse, with wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 of whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
3. To serve, spoon mousse in bottom of 4 martini or champagne flutes. Smooth to even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.