Domenica’s Glazed Sherry Figs with Orange Mascarpone

12:57 am on 11 April 2007


  • 8 fresh figs, sliced in half lengthways
  • 25g butter
  • 2 tablespoons soft brown sugar
  • ½ cup good sherry or masarla
  • 200g mascarpone
  • ¼ cup caster sugar
  • 1 orange, zest only


Melt the butter and brown sugar in a frying pan and add the sherry, continue to cook on high heat, until it forms a shiny, smooth sauce.

Place the figs, flesh side down in the sauce and allow to cook for about 20 seconds and remove from heat and set aside until ready to serve.

Meanwhile combine the mascarpone, caster sugar and orange zest and serve on the side.

Serve with almond bread or biscotti.

Suggested wines to compliment this recipe

Selini Late Harvest Semillon 2005

De Bortoli 'Noble One' 2005

Lustau 'East India' Sherry

Or Grand Marnier on ice

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