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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Another Nigella offering that I'm posting so I don't lose, as I'm planning to make a lot of this in a few months when the fig tree in our garden bears its luscious offerings! Ingredients:
12 black figs |
50 g unsalted butter |
1 teaspoon ground cinnamon |
1 tablespoon vanilla sugar |
1 1/2 teaspoons rose water (this is optional, i'm not a big fan so i leave it out, but it does add to the overall flavour) (optional) |
1 1/2 teaspoons orange flower water |
500 g mascarpone cheese |
100 g slivered pistachios |
Directions:
1. Preheat a grill or oven to the fiercest it will go.
2. Quarter the figs, taking care not to cut all the way through to the bottom, so that they open like flowers, and sit them, in a heatproof dish into which they fit snugly.
3. Melt the butter in a small saucepan, then add the cinnamon, sugar and flower waters. Stir to combine and pour some into the figs, save a small amount for serving.
4. Blister under the hot grill or bake in the oven for a few minutes and then serve; it's that quick. Just give each person a couple of figs on a side-plate.
5. Splodge alongside some mascarpone over which you drizzle some of the conker-dark syrup, then sprinkle over some of pistachio. MMMM!
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