Mulled figs with sweet orange marscarpone
( SERVES 4 )
This is an outrageously lush pudding (or an even more decadent breakfast). I think the figs are best still slightly warm, but you can cook them in advance and let them steep in the syrupy liquid in the fridge.
TIP: If you don’t eat dairy products, replace the mascarpone with coconut yoghurt or whipped coconut cream.
|1½ cups||Red wine|
|½ cup||Lightly packed brown sugar|
|¾ tsp||Ground cinnamon|
|¾ tsp||Ground cloves, (or 1 teaspoon whole cloves)|
|8 large||Fresh figs, (or 12 small ones)|
For the mascarpone
- Put the wine, sugar and spices in a medium pot. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Prick the bottom of each fig with a fork and add them to the pot, bottoms down. Cover and simmer gently - the liquid should be trembling, not bubbling - for 15 minutes, until the figs are soft but not mushy. If you’re using small figs, check them after five minutes.
- Carefully transfer the figs to a serving bowl. Pour over a little of the liquid and set aside. Return the pot to the heat and simmer for about 10 minutes, until the liquid is syrupy.
- While you’re waiting, put the mascarpone in a bowl and beat in the orange zest, vanilla and sugar.
- To serve, divide the figs between four shallow bowls. Pour over the syrupy sauce and add a dollop of mascarpone on the side.
See more of Lucy's fig recipes