Baked figs with rosewater, pistachios and mascarpone
Sticky and sweet, this decadent dessert is divine for a dinner party
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes + cooling
- Heat the oven to 180C/fan 160C/gas 4.
- Put the caster sugar in a heavy-based pan with a splash of water. Heat gently until the sugar has dissolved. Add the cinnamon stick and the honey. Boil for a few minutes then add a few drops of rosewater and orange flower water. Taste and add more if needed.
- Slash the figs three or four times, and put in a large baking dish. Bake in the oven for about 10-15 minutes until tender.
- Remove from the oven and pour over the syrup whilst the figs are still warm then leave cool. Mix together the mascarpone and lavender sugar.
- Serve a beautiful plate of figs, scattered with the pistachios, with the mascarpone mix on the side.
PER SERVING
597 kcalories, protein 6.6g, carbohydrate 64.6g, fat 36.3 g, saturated fat 19.1g, fibre 2.7g, salt 0.18 g
Recipe from olive magazine, September 2011.
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Ingredients
- 100g golden caster sugar
- 2 cinnamon sticks
- 3 tbsp honey
- rosewater
- orange flower water
- 12 figs
- 250g mascarpone
- 2 tbsp lavender or vanilla sugar
- 50g toasted, pistachios , roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes + cooling
Ingredients
- 100g golden caster sugar
- 2 cinnamon sticks
- 3 tbsp honey
- rosewater
- orange flower water
- 12 figs
- 250g mascarpone
- 2 tbsp lavender or vanilla sugar
- 50g toasted, pistachios , roughly chopped
PER SERVING
597 kcalories, protein 6.6g, carbohydrate 64.6g, fat 36.3 g, saturated fat 19.1g, fibre 2.7g, salt 0.18 g
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27 October 2011
debbietru rated and commented on this recipe
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