As “Fig Week” marches on here at Hipcooks (thanks to the spectacular fig tree outside the kitchen), we’ve got another easy fig recipe for you: Baked figs with mascarpone & cinnamon. When I’ve got so many figs I just don’t know what to do (as if!) I whip up this dish lickedy-split for a quick and indulgent breakfast. This recipe doubles as an easy dessert, too.
I employ our trusty hard-working toaster oven for the job since it pre-heats in seconds. The mascarpone doesn’t take long to begin melting: 5 to 10 minutes and your dish is done!
We all know that figs, mascarpone, and honey love each other dearly. The “fancy” version of this combination is here: Fig tart with polenta crust and lemon mascarpone cream. It’s a wonderful dessert, as pretty to look at as it is to eat. For a similar flavor combination, this recipe does much of the same in a fraction of the time. What I love about this Baked figs with mascarpone & cinnamon recipe is just how fast I go, from tree to table to mouth.
And seriously — any extra ripe figs I just don’t have time for — into the freezer they go, for my Vitamin C bomb smoothie, for a taste of late summer in the dead of winter.
about 8 very ripe figs, cut in half
about 8 generous dollops of mascarpone (a 14-ounce tub will be fine)
a swirl of honey (or use Vanilla bean paste, or both!)
a few scrapes of lemon zest, zested with a Microplane
A dusting of cinnamon
Preheat the oven to 400°F. (We use a toaster oven for this!)
Slice figs in half (in quarters if they’re big) and put into a baking dish. Top with spoonfuls of mascarpone. Once you’ve dolloped to your heart’s content, add a dash of freshly zested lemon, a swirl of honey and/or vanilla bean paste and a dusting of cinnamon.
These bake quickly — give it ten minutes or so. You want the mascarpone to just begin to break, as the fat starts to separate out of the cheese. When you see that lovely golden-colored beading on the melting mascarpone, the figs will be warm.
Serve without further ceremony or adornment, in simple splendor.