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.
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.