Recipe for caramelised figs with mascarpone cream. A heavenly dessert with a glass of Hadrian Prosek dessert wine.
Ingredients (serves 4):
For the figs:
-Knob of butter
-8 fresh figs (or 16 dried figs)
-½ package vanilla sugar
-2 tablespoons sugar
For the cream:
-250 grams mascarpone
-125 ml sour cream
-3 tablespoons sugar
-1 teaspoon cinnamon powder
The recipe can be made with fresh figs if available, otherwise it can be made with dried figs. Please note the figs should be perfectly ripe for this recipe.
If you use fresh figs, cut them into quarters (dried figs in half). Dried figs can be used directly, but if you want them a little softer, you could soak them in hot water for a few minutes.
Place a frying pan over high heat. Add a small knob of butter and fry the figs for two minutes on high heat. Then add the vanilla sugar and sugar. Do not use a spatula but toss the figs to mix the ingredients without breaking the fruit. (If you use non-soaked dried figs, add two tablespoons of water before adding the sugar.)
Keep the pan on high heat. The figs now caramelise in a few minutes. Stick to the pan and make sure the sugar does not burn. Once they are finished, turn off the heat, take the figs and the caramel out of the pan and put them on a plate to cool down.
Meanwhile, prepare the mascarpone cream. Place the softened mascarpone in a bowl together with sour cream and three tablespoons sugar. Mix it together until a creamy mass. Add the cinnamon in last and stir well. Put the mixture into a piping bag and place it in the refrigerator for about an hour.
Place a few figs on the bottom of a glass. Pipe the cream on top. Lay a few fig parts on the side and garnish with a dollop of cream and a sprig of mint.
Finally, serve with a glass of chilled Hadrian Prosek.