Admittedly, we are having this with our Christmas lunch because I am not a fan of Christmas Pudding, and because I think that something light and alternative is called for. Of course you can have this at any time, but the good thing about it is that it can be made well in advance – and in this recipe it needs to sit in the fridge for twenty-four hours so I tend to make it when making the aromatic spiced ham. The warm, rich figs with the caramel flavours of the Marsala compliment the fig and silky mascapone cream. I love it.
- 6 ripe figs
- 250ml Marsala wine
- 125ml water
- 75g sugar
- 1 vanilla pod, split
- 200g mascarpone cheese
- First wash and cut the figs and put them in a ceramic bowl.
- Mix the 75g of sugar with the 250ml of wine and add the split vanilla pod. Stir the lot and then shove the mix into a saucepan. Bring it all to the boil, take it off the heat and let it cool.
- When it is cooled pour it over the figs, cover the lot and put in the fridge for 24 hours.
- When you are ready for it, drain the juices, put the juice in a saucepan and boil it to reduce it by half.
- Plating up: as artistically as you can having consumed the Christmas wine, put three pieces of fig per person, then drizzle the warm wine over the figs put two spoonfuls of the mascarpone cheese between the figs and serve immediately.