📝 About This Recipe
This elegant dessert celebrates the rustic beauty of the Mediterranean, pairing the jammy sweetness of sun-ripened figs with the velvety richness of Italian mascarpone. A gentle roast in a honey-balsamic glaze coaxes out the fruit's natural sugars, while a hint of orange zest and fresh thyme adds a sophisticated botanical layer. It is a simple yet luxurious finale that balances creamy, tart, and floral notes in every spoonful.
🥗 Ingredients
The Roasted Figs
- 12 pieces Fresh Black Mission or Brown Turkey Figs (ripe but firm, stems trimmed)
- 3 tablespoons Wildflower Honey (high quality)
- 1 tablespoon Aged Balsamic Vinegar (thick and syrupy)
- 1 tablespoon Unsalted Butter (melted)
- 4 sprigs Fresh Thyme (leaves only)
- 1 pinch Sea Salt (flaky variety preferred)
Whipped Mascarpone Cream
- 1 cup Mascarpone Cheese (cold)
- 1/4 cup Heavy Whipping Cream (chilled)
- 2 tablespoons Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or the seeds from one pod)
- 1/2 teaspoon Orange Zest (finely grated)
Garnish and Crunch
- 1/4 cup Pistachios (shelled, toasted, and roughly chopped)
- 4-6 leaves Fresh Mint Leaves (thinly sliced into ribbons)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a small baking dish or rimmed sheet pan with parchment paper to prevent the honey from sticking.
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2
Prepare the figs by wiping them gently with a damp cloth. Slice each fig in half vertically from the stem down to the base.
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3
In a small bowl, whisk together the melted butter, wildflower honey, balsamic vinegar, and half of the fresh thyme leaves until well combined.
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4
Place the fig halves cut-side up in the prepared baking dish. Drizzle the honey-balsamic mixture evenly over each fig, ensuring the cut surfaces are well coated.
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5
Sprinkle a tiny pinch of sea salt over the figs and roast in the center of the oven for 12-15 minutes. They should be soft and slightly caramelized, but still holding their shape.
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6
While the figs roast, prepare the cream. In a chilled medium glass bowl, combine the cold mascarpone, heavy cream, powdered sugar, and vanilla bean paste.
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7
Using a hand mixer or a balloon whisk, beat the mixture on medium speed until it reaches soft peaks. Be careful not to over-beat, as mascarpone can grain easily.
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8
Gently fold in the finely grated orange zest using a spatula to distribute the citrus aroma throughout the cream.
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9
Remove the figs from the oven and let them cool for about 5 minutes. They should be warm, not piping hot, when served to prevent the cream from melting instantly.
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10
To assemble, place a generous dollop of the whipped mascarpone in the center of four dessert plates or shallow bowls.
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11
Arrange three roasted fig halves (6 pieces) around or on top of the mascarpone cream.
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12
Drizzle any remaining warm syrup from the baking dish directly over the figs and the cream.
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13
Garnish with the chopped toasted pistachios, the remaining fresh thyme, and the mint ribbons for a pop of color and texture.
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14
Serve immediately while the contrast between the warm fruit and the cool cream is at its peak.
💡 Chef's Tips
Always use the freshest figs available; they should yield slightly to pressure like a ripe peach. Do not over-whip the mascarpone; it has a very high fat content and can turn into butter if beaten too long. If you can't find fresh figs, dried figs can be simmered in the honey-balsamic mixture with a splash of water until plumped. Toast your pistachios in a dry pan for 2-3 minutes before chopping to unlock their oils and maximize crunch. For an extra touch of decadence, add a teaspoon of Amaretto or Vin Santo to the mascarpone mixture.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a sweet Sauternes. Serve alongside thin almond biscotti for an added textural element. A small glass of Espresso or a strong Macchiato balances the sweetness perfectly. This dish works beautifully as a light dessert after a heavy Italian meal like Osso Buco. For a brunch twist, serve these roasted figs over thick-cut brioche French toast.