Figs with Honey-Orange Mascarpone and Pistachio Brittle |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Fresh figs should look plump and unbruised; ripe ones will give when pressed gently. Loosely covered and stored in a single layer, they'll keep for a few days in the fridge. Ingredients:
1/4 cup sugar |
pinch of coarse kosher salt |
1/4 cup unsalted pistachios, toasted |
1/2 cup mascarpone cheese |
2 tablespoons heavy whipping cream |
2 tablespoons orange blossom honey |
1 teaspoon finely grated orange peel |
12 fresh black mission figs or other figs, stemmed, halved lengthwise |
Directions:
1. Line baking sheet with foil. Stir sugar and 1 tablespoon water in small skillet over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, occasionally swirling skillet and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat; add salt and nuts. Stir to coat and transfer to prepared sheet. Cool.
2. Stir mascarpone, cream, honey, and orange peel in small bowl. Coarsely chop brittle. Arrange figs on plate. Spoon 1 teaspoonful mascarpone mixture atop cut side of each fig; garnish with brittle.
3. Per serving: 335 calories, 22 g, fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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