Figs with mascarpone

Fresh figs are quintessentially seasonal. They are an inevitable component of any self-respecting late-summer meal. So, with 2 guests invited for dinner but no clear plan in mind, I bought figs the other day. I also purchased mozarella di bufala in the event that the figs would become an appetizer (fig, mozarella, and basil salad – a perfect River Cafe Cookbook Green recipe), as well as mascarpone, for a classic dessert of roasted figs with mascarpone. In the end I made a different appetizer, opting for cooked figs for dessert. But these figs were so perfectly ripe and delicate, and my oven so serendipitously broken, that I had to recalibrate. The result was really quite good.


Dessert for 4

12 figs

12 tsp mascarpone

Mild-tasting honey



Remove stub from figs and score a cross into the top of the figs so they open like a flower. Place 3 figs each onto individual plates or shallow bowls.

Heat equal amounts honey and sherry (2 or 3 Tbsp each) in a very small saucepan. Let reduce for about 3-4 minutes.

Pour a little hot syrup in and over the figs in each bowl. Place a neat teaspoon of mascarpone inside each fig. Drizzle a few drops of sherry over the dessert. Serve.

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2 Responses to “Figs with mascarpone”

  1. kristina - no penny for them Says:

    this sounds delicious!

    i also love figs as a starter with mozzarella, parma or serrano ham, honey and lemon juice.

    will come back to your blog, you’ve such a lovely place here!

    • valerie Says:

      Thank you Kristina, it’s so nice to hear from you! Your starter sounds very good and I will certainly try it. But fig season is so fleeting, it may have to wait until next year…

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