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Baked marsala figs with pine nuts and mascarpone
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40g pine nuts
20g salted butter, diced
12 figs, halved
1 lemon, zest
50g light brown soft sugar
1. Preheat the oven to 180˚C, gas mark 4. Put the pine nuts on a baking tray and toast in the oven for 5-6 minutes, until golden. Remove and allow to cool.
2. Meanwhile, dot the butter across the base of a medium-sized baking tray or casserole dish. Put the figs in the dish, cut-side up, drizzle over the marsala, then scatter over the lemon zest and sugar. Bake in the oven for 20-25 minutes, until soft and sticky. Remove and leave to cool a little. Serve the figs and marsala sauce with generous dollops of mascarpone and the pine nuts scattered over.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.