Roasted figs with brandy and mascarpone cream ripe figs
Italian desert to finish your Italian feast
Photo: Marina Oliphant
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- 1 1/2 tbsp caster sugar
- 1 orange, half zested, the rest juiced
- 2 cinnamon sticks
- For the cream
- 3 egg yolks
- 100g caster sugar
- 50mL brandy
- 250g mascarpone For the cream
Beat yolks and sugar for 10 minutes until thick and pale and ribbons form. Mix the brandy with the mascarpone and add to the yolks. Whisk until combined and refrigerate until ready to serve. (This mixture keeps well for up to three days, covered, in the fridge).
For the figs Preheat oven to 170C. Halve figs, place on a baking tray, sprinkle with remaining ingredients. Roast for 12 minutes and remove from oven.
Discard the cinnamon and serve the figs at once with their juices and a large dollop of cream.