Figs With Mascarpone and Honey

By Moira Hodgson

Published August 12, 1995

Total Time
10 minutes
Rating
5(14)
Comments
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Featured in: IN THE KITCHEN; Figs in Season, Resistance Is Low

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Ingredients

Yield:4 servings

  • 1 pound fresh figs

  • 1 cup mascarpone

  • 2 tablespoons thin honey

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 58 milligrams cholesterol; 299 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 1 gram trans fat; 3 grams fiber; 180 milligrams sodium; 4 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the figs with a clean kitchen towel and cut off the stems. Slice the figs in half and arrange them in a circle on a platter, overlapping them slightly. In the center, pile up the mascarpone.

  2. Step 2

    Pour the honey over the figs in a very thin stream (if necessary, heat the honey to thin it out). Serve immediately with thin sugar cookies.

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5 out of 5
14 user ratings
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