Fresh Figs with Mascarpone and Warm Spiced Honey
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.
Photography: Elizabeth Germain
Source: Body+Soul, September 2005
- 8 small (or 4 large) fresh, ripe figs, stems trimmed, halved lengthwise
- 1/3 cup mascarpone, softened
- 1/3 cup mild honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 4 sprigs fresh mint
Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
Add a dollop of mascarpone to the center of each fig half and set plates aside.
Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.