Baked figs with umeshu, mascarpone and seed crumble
This luxurious dessert features figs baked with umeshu, sweet mascarpone cream and crunchy ginger-roasted seeds. The figs are baked until tender and jammy, while the mascarpone cream is lightly sweetened and whipped to perfection. A lightly spiced crumble made from roasted seeds, ginger and orange zest and some moreish Carr's Melts add texture and crunch.
Ingredients
Metric
Imperial
Figgy drizzle
- 400g of figs, cut into chunks with the stems removed
- 150ml of water
- 2 tbsp of maple syrup, or honey
- 1 tbsp of pomegranate molasses
- 1 pinch of salt
Seed crumble
- 2 tbsp of pumpkin seeds
- 2 tbsp of sunflower seeds
- 1 tbsp of flax seeds
- 2 tsp fresh ginger, grated
- 2 tsp orange zest, grated
- 2 tbsp of olive oil
- 1 pinch of salt
Baked figs
- 5 figs, sliced in half
- 150ml of umeshu
- 100g of caster sugar
- 50ml of water
- 1 tsp vanilla bean paste
Sweet mascarpone cream
- 250ml of heavy cream
- 70g of icing sugar, sifted
- 250g of mascarpone
- 1 tsp vanilla bean paste, or 1 vanilla pod
To serve
Method
Start by making the figgy drizzle. Bring the chunks of figs, water, maple syrup, pomegranate molasses and a pinch of salt to the boil over a medium heat, then turn the heat down and simmer for 20 minutes
- 400g of figs, cut into chunks with the stems removed
- 150ml of water
- 2 tbsp of maple syrup, or honey
- 1 tbsp of pomegranate molasses
- 1 pinch of salt
Meanwhile, mix together all of the ingredients for the crumble on a baking tray
- 2 tbsp of pumpkin seeds
- 2 tbsp of sunflower seeds
- 1 tbsp of flax seeds
- 2 tsp fresh ginger, grated
- 2 tsp orange zest, grated
- 2 tbsp of olive oil
- 1 pinch of salt
Roast the crumble for 15–20 minutes, tossing the seeds every now and then, until golden and toasted
Once the figs have softened, use a potato masher or fork to mash them down
Taste the figs and adjust the seasoning to taste. Keep the figs warm until ready to serve
For the baked figs, first place them cut side down onto a baking dish
- 5 figs, sliced in half
Bring the umeshu, sugar, vanilla bean paste and water to a simmer, whisking to dissolve the sugar
- 150ml of umeshu
- 100g of caster sugar
- 1 tsp vanilla bean paste
- 50ml of water
Pour over the figs then cover the tray tightly with tin foil
Bake in the oven for 15 minutes covered, then remove the tin foil and bake for another 10 minutes, or until jammy and cooked through
Remove from the oven and let cool
Meanwhile, beat together the cream and sugar until stiff peaks form
- 250ml of heavy cream
- 70g of icing sugar, sifted
In a separate bowl, whisk together the mascarpone and vanilla until smooth
- 250g of mascarpone
- 1 tsp vanilla bean paste, or 1 vanilla pod
Fold together the whipped cream and the mascarpone, then set aside
To serve, dollop the cream into a serving platter and spread out with the back of a spoon
Scatter over the baked figs, and spoon the figgy drizzle around the platter
Sprinkle over the crumble, then serve with the crackers for scooping
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