Figs are soft, sweet fruits that are widely used in Italian cooking. Here, they're baked with marsala wine and runny honey, then served with a dollop of rich mascarpone cream.
- 8 fresh figs
- 2 tbsp. runny honey
- 2 tbsp. marsala wine
- 4 tbsp. mascarpone cheese
- 4 tbsp. ricotta cheese
- Dash of double cream
- 1 tsp. vanilla extract
Preheat oven to 200C. Slice a deep cross into the figs, almost down to the bottom, but don't cut through them. Squeeze the figs to expose the flesh.
Place figs into a baking tin. Drizzle with wine and honey, making sure the wine and honey coats the flesh of the figs. Bake for 20 minutes.
Mix mascarpone, ricotta and vanilla in a bowl. Loosen the mixture with double cream.
Serve the figs with any syrup from the tin drizzled over, with a good dollop of the mascarpone cream.