- Vegetarian
- Gluten-free
- Under 20 mins
Ingredients
Serves: 4
- 4 figs, halved
- 1 tbsp butter
- 100ml double cream (whip it)
- 125ml fold in mascarpone
- 1 orange, juiced
- ½ tsp ground cinnamon
- 1 tsp vanilla paste
- 4 tbsp pistachios, roughly chopped
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Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Place the fig halves skin side down in a non-stick baking tray, cover with butter, and cook for 15-20mins, or until golden and releasing juice.
Step 3
Take cold cream out of the fridge and whip it for roughly 3mins, until lovely and thick.
Step 4
Fold the mascarpone into the whipped cream until no lumps appear. Add the orange juice, cinnamon and vanilla and lightly mix until it’s all combined.
Step 5
Serve a heaping tbsp size portion of the mascarpone mixture, top with warm baked figs and cover with roughly chopped pistachios.
