Honey and Nut Baked Figs with Marscapone and Chocolate Fig Bark

3 Ratings
  • prep time 0 min
  • total time 20 min
  • serves 4
Honey and Nut Baked Figs with Marscapone and Chocolate Fig Bark

Delicious baked figs surrounded by mascarpone, nuts and honey all topped off with mouthwatering chocolate bark.

Bake, Cheese, Dessert, Summer


Honey and Nut Baked Figs with Marscapone

8 large figs, not overly ripe

8 tablespoons chopped walnuts

8 tablespoons slivered almonds

8 tablespoons chopped pistachios

4 tablespoons wildflower honey

½ cup mascarpone cheese

2 tablespoons brown sugar

1 teaspoon vanilla

Juice and zest of one orange

Chocolate fig bark, recipe to follow

Chocolate Fig Bark

8 ounces very good semisweet chocolate, finely chopped

8 ounces very good bittersweet chocolate, finely chopped

1 cup roasted chopped nuts, pistachio and almonds

1 cup chopped dried figs


Honey and Nut Baked Figs with Marscapone

1. Preheat oven to 375F. Cut an x in the top of each of the figs, to open them up. Roast the nuts on a baking tray for 10 minutes until golden. Remove from oven, allow cool, roughly chop them, add to a mixing bowl. Stir in the honey and mix together well. Spoon the nut and honey mixture into the top of each fig. Place the stuffed fig into a baking dish. Bake for 10 minutes

2. In a small mixing bowl, cream the mascarpone cheese with the brown sugar, vanilla and orange. Divide the mascarpone onto dessert plates. Place the warm stuffed figs on top and garnish each plate with the chocolate bark.

Chocolate Fig Bark

1. Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. Meanwhile, line a sheet pan with parchment paper. Pour the melted chocolate over the paper and spread to form a rectangle. Sprinkle the nuts and figs over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

See more: Bake, Cheese, Dessert, Summer

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