Caramelised figs with balsamic glaze and mascarpone
Getting Figgy With It
What are Caramelised Figs with Balsamic Glaze and Mascarpone?
Looking for the ultimate elegant dessert? These caramelised figs with balsamic glaze paired with creamy mascarpone are a show-stopper! Add a crunch of pistachios, and it’s perfection on a plate.
You’ll love it if…
… you want an elegant dessert that is so impressive that everyone will think you slaved for hours on it. Shh…it’s super quick and easy to make.
We all have that one friend. She’s perfectly put together, her makeup and hair looks perfect and she looks absolutely beautiful like she’s not even tried that hard. You know – a certain je nais se quoi. Meanwhile you’ve been straight ironing your hair into submission for hours and you have lipstick on your teeth.
Caramelised Figs with Balsamic Glaze and Mascarpone is That Girl. She’s the figgy embodiment of je nais se quoi.
The sweet sticky figs are intensified by the balsamic glaze and complemented by the creaminess of honeyed mascarpone. Pistachios add a salty crunch.
The best thing about these caramelised figs are that if you take her along to a party, you will have that je nais se quoi too. You will seem effortlessly chic too. “Oh this little super elegant, delicious dessert? I just threw it together.”
Prepare the Ingredients
Slice the figs into halves, lengthwise.
Make the Honeyed Mascarpone
Whip together mascarpone cheese at room temperature with lemon zest and juice, honey, vanilla extract and a pinch of salt until incorporated into a smooth consistency. Put it back in the fridge.
Caramelise the Figs
In a non stick pan add brown or Demerara sugar on low heat, stirring continuously. Once you see the sugar melt add balsamic vinegar, stir until it comes to a light boil. Add butter and dried or fresh rosemary. Put the figs in the pan, cut side down. Drizzle the syrup from the sides of the pan onto the figs.
Flip over the figs a couple of times. Once the syrup thickens and the figs slightly collapse remove from the heat.
Serve and Enjoy!
Serve the caramelised balsamic figs with the cold mascarpone. Drizzle over the balsamic glaze and top with toasted chopped pistachios.
- If you’re not a fan of pistachios, you can use pecans, walnuts, almonds or macadamias.
- This recipe also works well with plum halves or large strawberries instead of fresh figs. Adjust the cooking time accordingly.
- Try using greek yoghurt instead of mascarpone for a lighter take.
Caramelised Figs with Balsamic Glaze and Mascarpone
Equipment
- non stick frying pan
Ingredients
- 50 grams mascarpone cheese
- 6-8 fresh figs
- ½ cup brown or Demerara sugar
- 1 tablespoon butter
- 1 teaspoon dried or fresh rosemary, finely chopped
- ¼ cup balsamic vinegar
- Zest of 1 lemon
- Juice of half a lemon
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3 tablespoons pistachios, shelled
- Pinch of salt
Instructions
- Whip together 50 grams mascarpone cheese at room temperature, zest of 1 lemon, juice of half a lemon, 2 tablespoons honey, 1 teaspoon vanilla extract and a pinch of salt until incorporated into a smooth consistency. Put it back in the fridge.
- Dry roast 3 tablespoons of pistachios in a pan on high heat until lightly toasted. Remove from heat and allow to cool. Roughly chop.
- In a non stick pan add ½ cup brown or Demerara sugar on low heat, stirring continuously. Once you see the sugar melt add in ¼ cup balsamic vinegar, stir until it comes to a light boil. Add 1 tablespoon butter and 1 teaspoon dried or fresh rosemary. Put the 6-8 figs sliced in half in the pan, cut side down. Drizzle the syrup from the sides of the pan onto the figs.
- Flip over the figs a couple of times, continuing to drizzle syrup over the other side. Once the syrup thickens and the figs slightly collapse remove from the heat.
- Serve the caramelised balsamic figs with the honeyed mascarpone. Drizzle over the balsamic glaze and top with the toasted chopped pistachios.
Video
FAQ
How do you caramelise figs without burning them?
Caramelising figs is quick—just a few minutes on each side over high heat. The key is to watch closely as the natural sugars release, turning the figs golden-brown without burning. Flip them once they start browning on the cut side.
Can I use a different cheese instead of mascarpone?
You can use ricotta, whipping cream, cream cheese or greek yoghurt. You could even whip frozen yoghurt or vanilla ice cream.
What kind of figs should I use?
Black Mission figs are popular, but any ripe variety works well. Just be sure they’re fresh and plump for the best flavour and texture.
How far ahead can I prepare caramelised figs?
You can make the mascarpone a day in advance but the caramelised figs are best enjoyed the same day.
