Recipe by Adam Bush for Olive magazine
Unlike many others, I’m not a huge fig-fan unless they are coated in something interesting or topped with roasted prosciutto and blue cheese. On their own, I find them bland and pulpy.
HOWEVER, this is a really good recipe for upping their sweetness.
Jammy figs are roasted with amaretto for a nutty sweetness. Serve with creamy mascarpone and crumbled amaretti biscuits for an elegant autumnal dessert
**I am leaving this recipe in metric, as I’m finding the metric system is far more specific and I’m preferring it these days
Serves 4
12 figs, halved
150ml Amaretto liqueur
75 g Caster sugar (superfine/bakers)
1/2 tsp plus 1/2 tsp vanilla bean paste
200 g mascarpone
200 plain full fat Greek yogurt
1 tbsp icing sugar (powdered)
50 g Amaretti cookies
Heat the oven to 350F/180C/fan 160C/gas 4.
Put the figs, cut-side down, into a 20cm x 30cm (8″x 11″) baking dish. Whisk together the amaretto, caster sugar, ½ tsp vanilla and 50ml of water in a small pan and heat until the sugar dissolves, then pour over the figs. Cover the dish with foil and roast for 10 minutes, before removing the foil and roasting for another 15 minutes. Cool to room temperature.
Mix together the mascarpone, greek yogurt, ½ tsp of vanilla paste and icing sugar.
Spoon some mascarpone yogurt onto plates, and spoon over the figs and their syrup. Crush over a few amaretti biscuits to serve.