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The dessert, Mediterranean

Honey roasted figs with mascarpone

Honey roasted figs with mascarpone are a Mediterranean dessert for 6, with 15 minutes of active work and 40 minutes total. The vanilla mascarpone is made in the morning, and the figs go into the oven just before your guests arrive. It's a very easy recipe, around €2.40 per person, and the key is choosing figs that are ripe but still firm so they hold their shape in the oven.

Warm honey roasted figs, soft and jammy, with a scoop of vanilla mascarpone and pistachios on top.

Honey roasted figs with mascarpone
For
6 people
Work
15 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.40
Calories per person
330 kcalcalculated by Kiloach, your weight coach

The figs swell with sweet juice under the oven's heat, the honey caramelizes at the edges, and the thyme slips a quiet perfume into the warm flesh. Underneath, a scoop of vanilla mascarpone brings cool, creamy contrast, and crushed pistachios add the crunch that was missing. It's a dessert built on few ingredients that still delivers on every bite.

This is a dessert for a summer or early fall dinner, when figs are at their best, served after a light Mediterranean main or something off the grill. It works just as well for a family meal as for a slightly dressed up dinner with friends, without demanding a dessert that's fussy to pull off at the last minute.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps, 15 min
  4. When it's time to serve 1 step

In the morning, make the vanilla mascarpone and crush the pistachios, keep both chilled. Just before your guests arrive, cut the figs, tuck in the honey and thyme, then roast for fifteen minutes, basting halfway through. At serving time, plate the warm figs with the mascarpone, pistachios, and roasting juices.

The ingredients

6 people

Fruits and vegetables

  • Fresh figs 12
  • Fresh thyme 4 sprigs

Pantry

  • Honeyoften in the pantry 4 tbsp
  • Vanilla extractoften in the pantry 1 tsp
  • Powdered sugaroften in the pantry 2 tbsp
  • Unsalted pistachios 50 g

Dairy

  • Mascarpone 250 g

Allergens Lactose, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the mascarpone with the powdered sugar and vanilla, smooth it out with a fork and keep it chilled.

    Don't overwhip, mascarpone can break and turn grainy.

  2. Crush the pistachios with a knife and strip the thyme leaves from the stems.

    Toast the pistachios for a minute in a dry pan to bring out their flavor.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the figs in a cross without going all the way through, set them in a baking dish, and tuck honey and thyme into each flower.

    Choose figs that are ripe but still firm, they won't collapse while roasting.

  2. Roast at 190°C, basting with the juices halfway through. 15 min

    Watch the last few minutes closely, the honey burns fast.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate two warm figs per person with a scoop of mascarpone, scatter with pistachios, and spoon over the roasting juices.

    A drizzle of raw honey at the end lifts the flavor even more.

Our tips to get it right

  • Use a fairly fragrant honey, like chestnut or lavender honey, since its flavor comes through more once baked than a neutral honey would.
  • Pick figs of similar size so they all cook at the same rate, otherwise some will release too much juice before the others are done.
  • Take the mascarpone out of the fridge ten minutes before plating, it forms a cleaner scoop than straight from the cold.

The variations

  • Swap the pistachios for walnuts or lightly toasted sliced almonds for a different crunch.
  • Mix a little fresh goat cheese into the mascarpone for a less sweet, more distinctive version.
  • For a faster version, broil the figs for five minutes instead of roasting them for a full fifteen.

What to serve it with

  • A strong coffee after dessert
  • A sweet wine like muscat
  • Shortbread cookies on the side

Storage

The vanilla mascarpone keeps for 2 days in the fridge in a sealed container. The roasted figs are best eaten the same day, they lose their texture when reheated and don't freeze well.

Questions about this recipe

Can you make this with figs that aren't quite ripe?

Yes, but they'll release less juice and be less sweet. Add a bit more honey to make up for it.

How do you keep the mascarpone from turning grainy?

Mix it with a fork without whisking hard, mascarpone breaks down quickly when overworked. Take it out of the fridge just before mixing, not too far ahead.

Can you swap mascarpone for another cream?

Thick sour cream or well drained Greek yogurt both work, the result is less silky but still good. Avoid liquid creams, they won't hold their shape in a scoop.

How do you cut the figs into a cross without them falling apart?

Cut only two thirds of the way down, not all the way to the base. The fig opens like a flower as it bakes without falling apart in the dish.

Can honey roasted figs with mascarpone be made ahead?

Yes, during the day. The recipe needs 15 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make honey roasted figs with mascarpone?

Allow 40 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in honey roasted figs with mascarpone?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does honey roasted figs with mascarpone cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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