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 tsp mascarpone
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.