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    Brioche with Griddled Figs and Mascarpone Cheese

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    Brioche with Griddled Figs and Mascarpone Cheese

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 8 Turkish figs
    • 4 French All Butter Brioche
    • Mascarpone cheese
    • Waitrose Organic Turkish Pine Honey
    • Icing sugar


    1. Wash 8 Turkish figs and cut in half. Heat a griddle or heavy-based, oiled frying pan to smoking point. Add the figs cut side down and cook until they just start to char. Remove the figs from the pan and cut in half again vertically. Keep them warm.
    2. Meanwhile, take a pack of 4 French All Butter Brioche and cut each horizontally into 3 equal slices. Under a hot preheated grill, lightly toast the brioche slices on both sides. Spread the bottom two layers of each brioche generously with mascarpone cheese.
    3. On each of 4 serving plates, reassemble a brioche, placing 3-4 pieces of fig between the layers. Allow the brioche to tumble haphazardly on the plate, revealing the figs. Drizzle some Waitrose Organic Turkish Pine Honey over each brioche. Dust with icing sugar to serve.

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    Cook's tips

    Ripe figs will be soft and tender, but not mushy, to the touch. A sticky residue on the base indicates they are ready to eat. Allow 1-2 per person.

    Store figs in the salad compartment of the fridge for a maximum of 4 days and bring to room temperature before eating.

    Rip ripe figs, with skins intact, into pieces and serve with warmed chunks of ciabatta bread.

    Figs take on a caramelised flavour when cooked briefly. Try baking with honey and lemon juice, or quickly pan-fry or griddle.

    For a quick snack, serve figs with chunks of blue cheese and a selection of cured meats.


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