recipeworld

Figs are in season at the beginning of fall/end of summer, but I wanted to post this recipe from my archives now. This was one of the first recipes I invented all on my own: I was looking to make a dessert that showed off the sweetness of figs without overpowering their distinct flavor. The plating can be done as shown, or with two per plate for a more dainty dessert for company. The sauces can also be served on the side if you wish.

Mascarpone Figs

4 Mission figs
1 tbsp. honey
1 tbsp. fig jam
½ tsp dried mint
½ tsp black pepper
¼ cup mascarpone cheese
¼ cup fromage frais or plain whole-milk yogurt

Slice the figs from the top of the stem down to about a half-centimeter from the base. Rotate 180 degrees and slice again so that the figs are still whole, but have four distinct sections. Pull the sections apart. Place the figs in a skillet and cover. Heat over low heat until the figs are just heated through.

Meanwhile, combine the fig jam with an equal part of water in a saucepan until it melts to a sauce consistency. Add the mint and pepper to the honey.

Combine the mascarpone and fromage frais or yogurt.

To plate as shown, place the mascarpone mixture in four equal portions at the four corners of a plate. Place a fig in each dollop of the mascarpone mixture. Drizzle both the fig sauce and the honey sauce on the plate. Serve warm.