Marsala-Fried Figs with Whipped Vanilla Mascarpone and Toasted Almonds
The perfect no-waste dessert recipe. Swap figs for other soft fruit you have ripening your fruit bowl.
Serves 4 Total Time 20 mins.
- 30g sliced almonds
- 100g mascarpone cheese
- 1 tbsp icing sugar
- 1 tsp vanilla paste
- 15g butter
- 8 ripe figs, cut in half
- 1 tsp runny honey
- 4 tbsp marsala wine
- Place a frying pan over a low–medium heat and add the almonds. Toast for 4–5 mins, turning every so often, until golden. Remove and keep to one side.
- Spoon the mascarpone into a mixing bowl and add the icing sugar and vanilla paste. Use electric beaters to whip the mascarpone for about 2 mins (or 5 mins by hand), until light and fluffy.
- Return the frying pan to the heat and add the butter. Once foaming, add the figs, rounded-side down, and fry for 1 min. Add the honey to the pan and flip the figs over. Fry for 1 min, then pour over the marsala. Allow to bubble for 1 min or so, until syrupy. Remove from the heat.
- Spoon the mascarpone into bowls or dessert plates and add the figs with some of the sticky pan sauce. To finish, sprinkle over the almonds and serve immediately.
Leftover tip: serve any leftovers with pancakes for an indulgent breakfast. Mascarpone left in the tub can be stirred through pasta, dolloped onto pizza or served alongside other fruits.