Spanish · Dessert
Baked Figs with Almonds
Fresh figs are halved and baked in their own dishes under a honey, orange and cinnamon glaze until jammy and soft, then finished with toasted almonds and a spoon of mascarpone. A simple, pantry-light Spanish dessert that leans entirely on ripe fruit and a short blast of oven heat to concentrate its flavour.
$2
10 minsPrep
17 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
252Calories
3.4gProtein
14.6gFat
30.8gCarbs
25.9gSugar
4.2gFiber
34mgSodium
27mgChol
6.7gSat Fat
314mgPotassium
79mgCalcium
0.8mgIron
0mcgVitamin B12
5.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Moscatel de Valencia
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 200°C (390°F).
2
Halve the 180g fresh figs and arrange them cut-side up snugly across 2 individual baking dishes (ramekins), 90g figs per dish.
3
Melt the 8g butter and stir together with the 24g honey, the zest and juice from the 12g orange, and the 1g ground cinnamon.
4
Spoon the honey-butter mixture evenly over the cut faces of the figs, letting it pool slightly in the dishes.
5
Scatter the 18g chopped almonds over the figs, pressing lightly so they nestle into the honey glaze.
6
Bake for 15-18 minutes until the figs are soft and slumping and the almonds are toasted golden at the edges.
7
Remove from the oven and let rest for 5 minutes so the glaze thickens slightly.
8
Top each dish with 15g mascarpone just before serving, letting it melt slightly over the warm figs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Fig Fresh, halved,
- 24g24g Honey, drizzled,
- 18g18g Almond, roughly chopped,
- 8g8g Butter, melted,
- 12g12g Orange, zested and juiced,
- 1g1g Cinnamon Ground,
- 30g30g Mascarpone, 1
