Baked figs with amaretto
- Adam Bush
Published: September 14, 2021 at 4:39 PM
Save recipe
Serves 4
Easy
Total time: 30 mins
+ cooling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Jammy figs are roasted with amaretto for a nutty sweetness. Serve with creamy mascarpone and crumbled amaretti biscuits for an elegant autumnal dessert
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Enjoy these amaretto baked figs, then check out our fig cake, fig tart, fig cookies, roasted figs and more fig recipes.
Ingredients
Nutrition
-
12 figs
halved
-
150ml amaretto
-
75g caster sugar
-
½ tsp, plus ½ tsp vanilla bean paste
-
200g mascarpone
-
200g greek yogurt
-
1 tbsp icing sugar
-
50g amaretti biscuits
Nutrition: per serving
- kcal929
- fat32.8g
- saturates18.3g
- carbs117.5g
- sugars117.2g
- fibre15.2g
- protein12g
- salt0.4g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the figs, cut-side down, into a 20cm x 30cm baking dish. Whisk together the amaretto, caster sugar, ½ tsp vanilla and 50ml of water in a small pan and heat until the sugar dissolves, then pour over the figs. Cover the dish with foil and roast for 10 minutes, before removing the foil and roasting for another 15 minutes. Cool to room temperature.
-
step 2
Mix together the mascarpone, greek yogurt, ½ tsp of vanilla paste and icing sugar.
-
step 3
Spoon some mascarpone yogurt onto plates, and spoon over the figs and their syrup. Crush over a few amaretti biscuits to serve.
Discover more sweet and savoury fig recipes
Authors
Adam BushDeputy food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue