Baked Figs with Mascarpone Raspberry Ripple

My favourite dessert, at the moment, is baked figs – I love doing this dish at an event. People always say “No, I don’t like figs’, then I persuade them to try and they discover a taste never experienced before. Figs were never my favourite fruit either, until I cook them in a woodfired oven.

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Take some figs, slice off the tops and cut cross ways into the figs about an inch deep. Place in a baking tray and sprinkle rum and then brown sugar over the figs. Bake for about 10 minutes at 400-500F and the figs open like flowers.

 

Sometimes, I add some extra rum and put back under the fire of the woodfired oven for a final flambé.

Fold marscapone cheese gently with the sieved juice from fresh raspberries and add extra raspberry coulis. This makes a perfect addition the the figs.