Baked figs with umeshu, mascarpone and seed crumble

5.00

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.

First published in 2024

Ingredients

Metric

Imperial

Figgy drizzle

Seed crumble

Baked figs

Sweet mascarpone cream

To serve

  • 8 biscuits for cheese

Method

1

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

2

Meanwhile, mix together all of the ingredients for the crumble on a baking tray

3

Roast the crumble for 15–20 minutes, tossing the seeds every now and then, until golden and toasted

4

Once the figs have softened, use a potato masher or fork to mash them down

5

Taste the figs and adjust the seasoning to taste. Keep the figs warm until ready to serve

6

For the baked figs, first place them cut side down onto a baking dish

  • 5 figs, sliced in half
7

Bring the umeshu, sugar, vanilla bean paste and water to a simmer, whisking to dissolve the sugar

8

Pour over the figs then cover the tray tightly with tin foil

9

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

10

Remove from the oven and let cool

11

Meanwhile, beat together the cream and sugar until stiff peaks form

  • 250ml of heavy cream
  • 70g of icing sugar, sifted
12

In a separate bowl, whisk together the mascarpone and vanilla until smooth

13

Fold together the whipped cream and the mascarpone, then set aside

14

To serve, dollop the cream into a serving platter and spread out with the back of a spoon

15

Scatter over the baked figs, and spoon the figgy drizzle around the platter

16

Sprinkle over the crumble, then serve with the crackers for scooping

  • 8 biscuits for cheese

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