Ingredients
| 6 figs | |
| 4 tablespoons brown sugar | |
| grated zest and juice of ½ orange | |
| 2 tablespoons brandy | |
| 100g mascarpone |
Fresh figs are around for such a fleeting moment, so if you see them I urge you to try this easy delight. But equally look at this as a guide to other delicious options. Perfectly ripe peeled persimmon marinated as below will be delicious, as will the last of the season’s stone fruit. Or try using defrosted frozen berries. Consider using apples, pears, feijoas or tamarillos, poached with sugar and orange zest. You won’t need to marinate these, although a splash of brandy is always welcome.
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Instructions
| 1. | Cut the figs into 5mm slices and put into either individual ramekins or 1 large gratin dish. |
| 2. | Scatter with 2 tablespoons brown sugar, orange zest and juice and the brandy. |
| 3. | Set aside for a minimum of 30 minutes, or ideally a couple of hours. |
| 4. | Heat the grill. |
| 5. | Dollop the mascarpone over the figs and sprinkle with the remaining sugar. |
| 6. | Put under the grill for 4-5 minutes until the sugar is melted and beginning to caramelise. |
| 7. | Cool for a few minutes before serving. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings