Olive Oil Roasted Studded Figs with Whipped Vanilla Mascarpone
- 12 large figs
- 150mls extra virgin olive oil
- 1 cinnamon stick
- 1 vanilla pod
- 12 cloves
- 12 thin slices of ginger
- 100gms icing sugar
- 250gms mascarpone
Wash and pat dry the figs.
Split the vanilla pod half and cut each half into 6 lengthwise pieces.
Cut the cinnamon stick into 12 lengthwise pieces.
Using a bamboo skewer make a hole in each fig and thread through each fig.
Stud each fig with the cinnamon stick, 2 cloves and a slice of ginger.
Brush the inside of a non stick roasting dish with a little of the olive oil and set the figs in a singlel layer in the dish.
Splash over the remaining oil and dust with the icing sugar.
Place in a pre-heated oven at 180ºC and cook till soft, approx 12 - 15 minutes.
Spilt the vinailla pod lengthwise and scape the seeds onto the mascarpone and gently fold together with a whisk.
Remove the figs from the oven ad place neatly onto a rectangle plate in lines and serve with the vanilla mascarpone.