Honey and Walnut Baked Figs
Honey and Walnut Baked Figs, with measured ingredients and a clear cooking method. Serve with Belgian Dubbel for a relaxed ProjectBeer table.
dessert · Serves 4
Honey and Walnut Baked Figs
Bring honey and walnut baked figs to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Dubbel when the food is ready.
Ingredients
Serves 4
8 ripe figs
3 tbsp honey
40 g walnuts, chopped
1 orange
150 g mascarpone (suitable for vegetarians)
1/2 tsp cinnamon
Instructions
Heat oven to 190°C, 170°C fan. Cut a cross into each fig, stopping short of the base, and stand in a snug baking dish.
Mix honey with 2 tbsp orange juice and cinnamon, spoon into figs and scatter walnuts around.
Bake for 15–20 minutes until soft and releasing syrup.
Mix orange zest into mascarpone and serve with warm figs and their juices.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Belgian Dubbel. Dark fruit and caramel notes suit roasted fruit and rich sauces. Choose a rounded example rather than one with a hot alcoholic finish. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.