Caramelised new season figs

Figs are lusciously sweet and have a texture that combines chewy flesh, smooth skin and crunchy seeds. Our fig season starts mid-February and lasts until late April. After picking, figs need to be kept for between 24 – 48 hours to ripen. Figs are ready to eat when they are soft to touch, have a slightly wrinkly skin and peel like a banana. Figs are packed with calcium, beta carotene, vitamin C, fibre and powerful antioxidants. We're excited to be delivering this nutritious fruit in our Gourmet Fruit Box this weekend to our Auckland, Hamilton, Cambridge and Tauranga customers.

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Caramelised New Season Figs With Cinnamon Mascarpone 

For this recipe I used a blow torch, but if you don't have one it's easy enough to just use a preheated grill.

 

Caramelised Figs

1 punnet fresh figs, cut in half lengthways

¼ cup white sugar

Cinnamon mascarpone

150g mascarpone

2 teaspoons icing sugar 

1 teaspoon ground cinnamon

¼ teaspoon vanilla essence or extract (optional)

 

Line an oven tray with tin foil.  

1. Place figs cut side up on prepared tray; sprinkle each fig with about 1 teaspoon of sugar, adding more if necessary to coat the surface of the fig.

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2. Use the blow torch to caramelize the sugar, until golden brown. Alternatively, place under preheated grill for 2-3 minutes.

Some description3. Add all cinnamon mascarpone ingredients to a medium bowl, mix well to combine.  

To serve, place figs in bowl and spoon over a dollop of mascarpone. For an extra crunch, crumble over your favourite biscuits (ginger nuts would work perfectly) 

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