Recipe courtesy of Danny Boome
Baked Figs with Chopped Pistachios in Mascarpone
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 604
- Total Fat
- 45 g
- Saturated Fat
- 14 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 9 g
- Sugar
- 26 g
- Protein
- 16 g
- Cholesterol
- 62 mg
- Sodium
- 209 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 604
- Total Fat
- 45 g
- Saturated Fat
- 14 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 9 g
- Sugar
- 26 g
- Protein
- 16 g
- Cholesterol
- 62 mg
- Sodium
- 209 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.
