Figs are in season. And gently cooking them with sugar and red wine makes a great fig conserve. Layered with flavoured mascarpone, this dessert is ready in no time. But if you are really short on time, buy a quality fig conserve.
Servings: 4
Ready Time: 40 minutes
Ingredients
275 g (10 oz) figs
1/4 cup granulated sugar
1/4 cup red wine
1 tbsp balsamic vinegar
1/4 teaspoon chili flakes
1 cup mascarpone cheese
1/2 cup whipping cream
2 tsp grated lemon rind
1/4 cup icing sugar
2 tbsp slivered pistachios
Method
Dice figs and place in a pot with sugar, wine, vinegar and chili flakes. Bring to boil, then reduce heat and simmer for 10 minutes or until figs are very soft. Pour mixture through a sieve, reserving liquid. Set figs aside. Return cooking liquid to same pot and bring to a boil. Cook until thick and syrupy, about 2 to 3 minutes. Return figs to pot and let cool.
Combine mascarpone with whipping cream, lemon rind and icing sugar. Whisk until mixture is smooth.
Layer 2 heaping tablespoons mascarpone cream in the bottom of 4 parfait glasses. Top with 1 tablespoon of fig jam. Repeat with another layer of mascarpone and finish with fig. Sprinkle with pistachios. Chill until ready to serve.
Lucy Waverman