It is a beautiful day here in sunny Colorado so I only have a moment to pop in a share a sweet dessert with you. I wanted to post this since figs are in season for the moment and if you are lucky enough to find some fresh figs, here is a dessert you can try with them.
We had a very casual, quickly put together dinner with good friends last night. I had some Turkish purple figs I wanted to use up so I put together this simple yet sophisticated dessert. I cooked it up right as we finished up the meal, it was that easy to make!
I made these servings small because I actually served up two desserts ("What is that allowed??" Of course! :-) We also enjoyed fresh peach sauce over vanilla ice cream. I called the fig, walnuts and mascarpone the cheese and fruit course :-)
Once the figs are cooked they could be served over ice cream or with a dollop of whipped cream but they were perfect with a little mascarpone!
It is best to use a quality honey, local if possible.
This recipe was inspired by Quick Fig Recipes by Molly Watson in About.com guide
Figs and walnuts, with a honey- brandy drizzle and a dollop of mascarpone
10 or so Fresh figs, 2 – 3 per person
1-2 TBSP of coconut oil or butter
About 3-4 TBSP or so honey (Generous drizzle plus Several 2 TBSP for sauce)
Generous handful of walnuts or pecans, about a 1/3 cup
1/3 cup ish of brandy, optional (May use orange juice or skip)
Wash and cut figs.
Heat a skillet to medium and add coconut oil or butter. Then place figs in, cut side down. Drizzle honey generously over each piece. Sprinkle walnuts in pan. Turn fig over when they are lightly browned and drizzle with more honey. Remove figs and walnuts to plate but leave any sauce in pan.
Place a small dollop of mascarpone on each plate and arrange figs around it, sprinkle with walnuts.
Remove pan from stove to add brandy and another TBSP or two of honey. Return pan to stove and stir brandy and honey until warmed well. Taste and add more honey or brandy as needed. Drizzle sauce over figs. Serve warm.