Hunting on the world wide web led me to this great fig recipe on Epicurious. I’ve made it for years, and love it. So, for a change, here’s the recipe (first published in Gourmet in 2003). The pictures are Hipcooks. The only tweaks I’ve made to the recipe itself is to sub vanilla bean paste (just a drizzle), to the mascarpone cream instead of sugar. It’s a winner!