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Roasted fig halves topped with whipped mascarpone, honey, and toasted walnuts on a white plate with linen napkin

Sticky Honey-Baked Figs with Whipped Mascarpone Cream

Fresh figs roasted until jammy and topped with honeyed mascarpone and toasted walnuts, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Figs
  • 8 Fresh figs medium (about 500 g); stems trimmed
  • 2 tbsp Honey for drizzling before roasting
  • 1 tbsp Balsamic vinegar
  • 4 Fresh thyme sprigs or rosemary, optional
Mascarpone topping
  • 200 g Mascarpone room temperature
  • 1 tbsp Honey to sweeten
  • 2 tbsp Heavy cream to loosen, optional
  • 1/2 tsp Vanilla extract
  • 1 pinch Fine salt
Garnish
  • 40 g Walnuts chopped and toasted
  • 1 tbsp Honey for final drizzle
  • 1 pinch Flaky sea salt

Method
 

Prep the figs
  1. Heat oven to 200C/390F. Use a baking dish just large enough to hold the figs snugly in one layer.
  2. Trim the stems off figs, then cut a deep X into the top of each one, going about 3/4 of the way down without slicing all the way through.
  3. Arrange figs cut-side up in the dish. Drizzle with 2 tbsp honey and the balsamic vinegar, then tuck thyme sprigs between them.
Bake
  1. Roast for 12 to 15 minutes, until the figs soften and their edges caramelize and blacken slightly at the tips, releasing a little syrup into the dish.
  2. Remove from oven and let cool for 5 minutes on the tray, the residual heat finishes softening the centers.
Make the mascarpone topping
  1. While figs bake, whisk mascarpone, 1 tbsp honey, cream, vanilla, and a pinch of salt in a bowl until smooth and thick enough to hold a soft peak.
Assemble
  1. Divide warm figs among plates and spoon mascarpone alongside or over the top.
  2. Scatter toasted walnuts over, drizzle with remaining honey, and finish with a pinch of flaky salt.

Notes

  • Choose figs that yield slightly to gentle pressure, they roast more evenly.
  • Don't overcrowd the baking dish or the figs will steam instead of caramelize.
  • Room-temperature mascarpone whisks smoother, cold mascarpone stays lumpy.
  • Toast walnuts in a dry pan for 3 to 4 minutes before scattering.