Olive Oil Roasted Studded Figs with Whipped Vanilla Mascarpone

11:21 pm on 10 April 2006


  • 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.

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