Honey Baked Figs With Ginger Infused Mascarpone

A soul warming weekend breakfast for those cold winter mornings… and a welcome change from the usual pancakes.  Plus – making the most of the short but sweet Fig Season!

INGREDIENTS:

  • 8 Mission Figs
  • 4 Slices of Sourdough Bread
  • 2 tbsp. MVH Kāmahi Honey plus some for drizzling
  • 125gm mascarpone
  • 2cm of ginger, grated
  • 2 tbsp. roughly chopped walnuts

METHOD:

Preheat the oven to 200c, fan bake.

Slice the figs in half and arrange on a lined baking tray. Drizzle the honey over the top and pop in the oven for 15-20 minutes until the figs look caramelised.

While the figs are cooking, combine the mascarpone with the fresh ginger and mix to combine.  

Toast your sourdough and spread a good dollop of the mascarpone over each slice. Top with the caramelised figs and drizzle with a little more honey. Scatter with roughly chopped walnuts and devour immediately.

A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.

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