Middle Eastern · Dessert
Honey Baked Figs with Cream
Fresh figs are halved and baked until jammy in their own honey-orange syrup, lifted with a whisper of cardamom, then finished with a cool dollop of whipped mascarpone cream and a scatter of chopped pistachio. It is a Middle Eastern classic built on the simplest possible technique — ripe fruit, honey, heat.
$2
10 minsPrep
17 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
300Calories
3gProtein
20.1gFat
30.4gCarbs
26.4gSugar
3.2gFiber
47mgSodium
48mgChol
11.5gSat Fat
297mgPotassium
66mgCalcium
0.7mgIron
0.1mcgVitamin B12
5.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee with Cardamom
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 200°C (400°F).
2
Halve the figs lengthwise and arrange them cut-side up, snugly, in 2 individual baking dishes (180ml each).
3
Drizzle the honey evenly over the figs, then dot each dish with small pieces of butter.
4
Scatter over the orange zest, spoon over the orange juice, and sprinkle with the crushed cardamom.
5
Bake for 15-18 minutes, until the figs are soft and slumping and the honey has bubbled into a sticky syrup around them.
6
While the figs bake, whisk the mascarpone with the heavy cream in a small bowl until smooth and just pourable.
7
Remove the figs from the oven and let them sit for 3 minutes to settle before serving.
8
Spoon a dollop of the whipped mascarpone cream onto each dish of warm figs and scatter over the chopped pistachios just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Fig Fresh, halved lengthwise
- 28g28g Honey, drizzled over figs
- 10g10g Butter, small dabs
- 12g12g Orange, zested and juiced
- 1g1g Cardamom, ground, pods crushed
- 10g10g Pistachio, roughly chopped, 1
- 45g45g Mascarpone, softened and lightly whipped, 1
- 15g15g Heavy Cream, whisked into mascarpone to loosen, 1
