Grilled Figs with Amaretto Mascarpone

Method

1. 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.
2. To make the amaretto mascarpone, place the mascarpone, amaretto and 2 teaspoons of the extra caster sugar in a bowl and mix together well.
3. Combine the chopped almonds, cinnamon and remaining caster sugar on a plate.
4. 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.
5. Arrange three fig halves on each plate, place a dollop of the amaretto mascarpone to the side and drizzle with the sauce.