Figs With Mascarpone And Honey Recipes

FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY

Steps:

• Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
• Add a dollop of mascarpone to the center of each fig half and set plates aside.
• Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.

FIGS WITH MASCARPONE AND HONEY

Steps:

• Wipe the figs with a clean kitchen towel and cut off the stems. Slice the figs in half and arrange them in a circle on a platter, overlapping them slightly. In the center, pile up the mascarpone.
• Pour the honey over the figs in a very thin stream (if necessary, heat the honey to thin it out). Serve immediately with thin sugar cookies.

FIGS WITH MASCARPONE AND HONEY

Steps:

• Wash and halve the figs.
• Arrange 3 figs on 2 dessert plates.
• Spoon some mascarpone on each serving, drizzle with honey and serve.

HONEY FIGS WITH MASCARPONE

Steps:

• Rinse figs, pat dry, cut from above crosswise and pull apart slightly. Set side-by-side in an oven-proof dish and drizzle with honey. Bake in preheated oven at 350°F/convection 325°F for approximately 10 minutes.
• Meanwhile, toast pine nuts until fragrant in a dry frying pan. Remove and let cool. Mix mascarpone with sour cream until smooth.
• Distribute figs among 4 plates and sprinkle with pine nuts. Garnish each plate with 1 dab of mascarpone and serve .

BAKED FIGS WITH CHOPPED PISTACHIOS IN MASCARPONE

Steps:

• Preheat oven to 350 degrees F.
• For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.

GRILLED HONEY-ORANGE FIGS WITH MASCARPONE AND PISTACHIOS

Steps:

• Heat grill to medium. Whisk together 3 tablespoons honey and the orange juice in a small bowl. Brush the honey-orange mixture generously over the figs and then skewer figs. Grill, cut side down, until just starting to caramelize, about 30 seconds to 1 minute. Transfer to a serving plate and drizzle remaining tablespoon honey over top. Dollop with mascarpone and sprinkle with chopped pistachios. Serve.

SPICED BAKED FIGS WITH GINGER MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
• When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

FIGS WITH HONEY-ORANGE MASCARPONE AND PISTACHIO BRITTLE

Steps:

• Line baking sheet with foil. Stir sugar and 1 tablespoon water in small skillet over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, occasionally swirling skillet and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat; add salt and nuts. Stir to coat and transfer to prepared sheet. Cool.
• Stir mascarpone, cream, honey, and orange peel in small bowl. Coarsely chop brittle. Arrange figs on plate. Spoon 1 teaspoonful mascarpone mixture atop cut side of each fig; garnish with brittle.

FIG, HONEY AND MASCARPONE TART

Steps:

• Put the flour in a large mixing bowl.
• Cut the butter into small chunks and tip into the flour.
• Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
• Using a table knife or your hands, mix in the eggs.
• Then use your hands again to bring the whole lot together.
• You may need a few drops of water but add them carefully.
• You should end up with a soft ball of dough.
• Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
• Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
• Lift the pastry up with the help of a rolling pin and drape over the tart tin.
• Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
• No one will ever know.
• Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
• Rest the pastry in the fridge while the oven gets to 350°F
• Cut a deep cross in the top of each fig.
• Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
• It should be the colour of a custard cream.
• Remove the greaseproof paper and beans.
• Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
• Stuff little spoonfuls of mascarpone into the open figs.
• Drizzle with honey.
• Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
• Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
• Leave to cool and set slightly for fifteen minutes before eating.