Roasted Figs with Vino Cotto, Mascarpone Cheese and Hazelnuts
Figs are one of the most delicate and beautiful fruits which are now in peak season and growing in most backyards.
Here is a simple yet decadent dessert which you can prepare with a few drops of Vino Cotto to really enhance the natural goodness of figs.
8 large dark fresh figs
3 tbsp Vino Cotto
1/2 cup roasted hazelnuts, crushed
1 cup mascarpone cheese
1 tbsp icing sugar
1/3 cup thickened cream
1 tsp vanilla essence
2 tbs honey
Preheat oven to 200°C.
Cut the figs halfway down into quarters, leaving the bases intact.
Place in a buttered ovenproof dish or scrunch up some aluminum foil to act as a cup holder and place the fig inside. This will help hold the fig intact.
Drizzle each with about a teaspoon of Vino Cotto.
Roast for 10 minutes, or until the figs are soft.
In the meantime, whisk in a clean bowl the mascarpone cheese, thickened cream, icing sugar and vanilla essence. Set aside.
Remove figs from oven.
Serve figs in bowls and spoon on a small dollop of the mascarpone mix into the center, topping with crushed hazelnuts, a light drizzle of honey and a few drops of Vino Cotto.