Pumpkin Rice Pudding with Glazed Figs

Ingredients for Pudding:
1 c. Arborio rice
5 c. unsweetened almond milk
1/2 tsp. salt
3/4 c. maple syrup
1 - 15 oz. can pumpkin puree
1/8 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. vanilla
grated zest of one orange
1/4 c. heavy cream (optional)

Ingredients for Maple Mascarpone:
1 - 8 oz. mascarpone cheese
3 Tbsp. maple syrup
3 Tbsp. heavy cream

Ingredients for Glazed Figs:
2 Tbsp. Sweet Butter Olive Oil
juice of one orange
1/4 c. Bourbon Maple Balsamic
10 - 12 fresh figs, quartered

To prepare rice:
Combine the first 8 ingredients in heavy bottomed, medium size saucepan. Bring to a boil, reduce heat to low and cook stirring frequently for 30 - 35 minutes or until rice is cooked through. Remove from heat and stir in vanilla, orange zest, and 1/4 c. heavy cream, if using. Cool to room temperature then transfer into a glass bowl. Cover tightly and refrigerate until ready to serve, may be prepared up to 2 days in advance.

Prepare Maple Mascarpone:
Combine mascarpone cheese and maple syrup in a small bowl, mix with a wire whisk. Add in heavy cream and mix well to combine. Cover and chill until ready to serves. May be prepared 2 days in advance.

Prepare Glazed Figs:
In a large skillet heat 2 Tbsp. butter olive oil over med-high heat. Add figs to skillet and cook briefly just to sear, 60 - 90 seconds. Transfer to a plate and set aside. Carefully deglaze the skillet with orange juice and Bourbon Maple Balsamic. Cook over medium heat to let excess liquid evaporate by a third. Remove from the stove and add figs, gently toss to coat.

Just before serving, mix rice pudding with a spoon. Serve rice pudding in small bowls with a dollop of prepared mascarpone mix. Garnish with a few fig quarters and drizzle with some balsamic glaze. For an extra special touch, sprinkle each bowl with a pinch of cinnamon.