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Ingredients

Grilled Figs with Amaretto Mascarpone
¼ cup (60 g) caster sugar
¼ cup (60 ml) cream
½ teaspoon vanilla essence
½ cup (110 g) mascarpone
50 ml amaretto
1½ tablespoons caster sugar, extra
¼ cup (35 g) blanched almonds, finely chopped
½ teaspoon ground cinnamon
6 fresh figs, halved
Method
- Line a baking tray with foil. Place the caster sugar and ¼ cup (60 ml) water in a small saucepan and stir over low heat until the sugar has dissolved, brushing down the side of the pan with a clean brush dipped in water if any crystals appear. Bring to the boil and cook, without stirring, for about 8 minutes, swirling occasionally until the mixture is golden. Quickly remove the pan from the heat and carefully pour in the cream, stirring constantly until smooth, then stir in the vanilla.
- To make the amaretto mascarpone, place the mascarpone, amaretto and 2 teaspoons of the extra caster sugar in a bowl and mix together well.
- Combine the chopped almonds, cinnamon and remaining caster sugar on a plate.
- Press the cut side of each fig half into the almond mixture, then place, cutsideup, onto the baking tray. Cook under a hot grill for 4–5 minutes, or until the sugar has caramelised and the almonds are nicely toasted—watch carefully to prevent burning.
- Arrange three fig halves on each plate, place a dollop of the amaretto mascarpone to the side and drizzle with the sauce.
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