Another Nigella offering that I'm posting so I don't lose, as I'm planning to make a lot of this in a few months when the fig tree in our garden bears its luscious offerings!
- 12 black figs
- 50 g unsalted butter
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla sugar
- 1 1⁄2 teaspoons rose water (this is optional, I'm not a big fan so I leave it out, but it does add to the overall flavour) (optional)
- 1 1⁄2 teaspoons orange flower water
- 500 g mascarpone cheese
- 100 g slivered pistachios
- Preheat a grill or oven to the fiercest it will go.
- Quarter the figs, taking care not to cut all the way through to the bottom, so that they open like flowers, and sit them, in a heatproof dish into which they fit snugly.
- Melt the butter in a small saucepan, then add the cinnamon, sugar and flower waters. Stir to combine and pour some into the figs, save a small amount for serving.
- Blister under the hot grill or bake in the oven for a few minutes and then serve; it's that quick. Just give each person a couple of figs on a side-plate.
- Splodge alongside some mascarpone over which you drizzle some of the conker-dark syrup, then sprinkle over some of pistachio. MMMM!