Baked figs with muscat and hazelnuts

Preheat the oven to 180C. Cut a cross in the top of the figs to come about three-quarters of the way down. Spoon the butter inside the figs. Lay a double layer of aluminium foil, about 35cm long, on a bench. Place the figs on the foil and sprinkle over the brown sugar and hazelnuts. Pull the edges up and scrunch them a little around the top to hold the sides up. Pour in the muscat. Scrunch the foil together at the top to seal tightly. Place on a baking tray in the oven for 15 minutes. To serve: Spoon a dollop of mascarpone in a bowl, place the figs on top and pour over the cooking liquid. Note: You can cook the figs in baking paper tied with string as an alternative to the foil.