Baked Figs with Mascarpone and Pistachios

For five people (quantities for ten are given below)

10 ripe, fresh figs
50g unsalted butter
50g Demerara sugar
½ tsp ground cinnamon
1 tsp vanilla essence
1 tsp rose water
1 tsp orange flower water
vegetable oil for greasing
400g Mascarpone cheese
50g pumpkin seeds
50g pistachio nuts, sliced in half lengthways

Method

1. Heat the oven to 250C/500F/gas 9.
2. Quarter the figs but do not cut them all the way down to the bottom so that when you squeeze them they open like a flower.
3. Melt the butter and stir in the sugar, cinnamon, vanilla essence and flower waters.
4. Lightly oil a small baking dish with a tiny amount of vegetable oil. Pack the fig ‘flowers’ tightly into the dish and drizzle the butter and sugar mixture over them.
5.Bake on the top shelf of the oven for 5 minutes. Allow the figs to cool to room temperature.
6.Place the figs in serving dish alongside the mascarpone. Drizzle over the syrup from the baking dish. Sprinkle over the pumpkin seeds and pistachios and serve.

Each serving provides:
Kcal: 629
Protein: 8.3g
Fat: 56.7g (of which saturated fat: 30.5g)
Carbohydrate: 23.3g (of which sugars: 21.6g)
Fibre: 2.8g

Nutrition Point:

a)This recipe is high in saturated fat and in calcium.

Serving Suggestion:

a) Instead of mascarpone cheese, serve the figs with low-fat ice cream, low-fat Greek yoghurt or a dairy-free alternative such as soya cream. All of these will lower the fat content of this dish.

For ten people

20 ripe, fresh figs
100g unsalted butter
100g Demerara sugar
1 tsp ground cinnamon
2 tsp vanilla essence
2 tsp rose water
2 tsp orange flower water
vegetable oil for greasing
400g Mascarpone cheese
100g pumpkin seeds
100g pistachio nuts, sliced in half lengthways




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