Baked stuffed figs with mascarpone, walnuts and chocolate

To end that Italian inspired meal I have been going on about all week, we served Baked stuffed figs with mascarpone, walnuts and chocolate from that lovely book I have been going on about all week too – Bringing Italy Home by Ursula Ferrigno. I was more inspired by it than anything, so below is my adaptation with a few changes. It went perfectly together with the vin santo we bought at Harrod’s a while back, but almost any dessert would.

This is nevertheless a nice way to end a meal, with pimped up fruit. It is lighter than most creamy dessert despite it contains both mascarpone and chocolate and I served it with whipped cream.

Fyllda ugnsbakade fikon med mascarpone, valnötter och choklad, serves 4

Adapted after Ursula Ferrigno’s recipe.

8 fresh figs

75 g mascarpone

40 g walnuts, chopped

1 tbsp vin santo

100 g milk chocolate

1-2 tbsp single cream

Wash the figs and cut off parts of their bottoms so they can stand up. The make a cross almost all the way down to open up the figs. It is in this opening we put the stuffing.

Mix mascarpone with wine and walnuts. Stuff the figs. Bake for 10 minutes in 200C.

Melt the chocolate while the figs are baking, and mix with the cream. When the figs are done, place two on each plate and spoon chocolate on top. Serve with lightly whipped cream.