“BUILDING A DESSERT ON AN UNLIKELY FLAVOR CAN ALSO BE RISKY BUSINESS. IF IT’S WARM AND CHOCOLATE, IT’S NIRVANA FOR MOST PEOPLE. BUT I CAN’T GIVE AWAY PRUNE DESSERTS.” Claudia Fleming
Claudia Fleming is an amazing pastry chef from New York City. But I think I know how she feels! From birthday cakes to figs! Will I have any takers??? But you know, sometimes a sweet treat, for me, is as simple as a fig. I imagine this is a fruit that one loves or hates….or feels ambivalent about! But for me….I LOVE them. And while I love them fresh and unadulterated; when I cook them….I always enjoy adding a savory component like mascarpone cheese. Even so…it makes for a very light dessert (or breakfast or lunch even!) Let me tempt you with a pretty plate of them…….
See? Doesn’t this look delightful?!
This recipe is very quick and easy. Perfect for the middle of the week when you don’t have time to fuss. It creates a sweet, pink juice at the bottom of your baking dish. The next time I think I will use this to sweeten the cream and give it a pretty blush as well. I really love this light little dessert and I hope you will, too!
9-12 fresh figs
2 TBSP light honey (I used Tupelo Honey because I am particularly sentimental about it!)
Place your figs in a small baking dish, tight enough that the figs can stand upright. Cut an X at the top of the figs so that they open slightly. Drizzle the honey in and around the figs. Bake in a 350°F oven for 20-30 minutes and let them sit under the broiler for the last minute or two.
SWEET MASCARPONE CREAM:
4 oz mascarpone cheese, softened
1 cup heavy/whipping cream
3 TBSP caster sugar
1 tsp pure vanilla extract
Place all ingredients in the bowl of your electric mixer. Using the whisk attachment, beat on high speed till light and fluffy. (I occasionally add about 1/8 of a tsp of spice, such as cardamom!)
Serve the warm figs with a couple of spoonfuls of the honey juice and a dollop of sweet cream and garnish with pistachios!