ISO Covid Cookbook 2020

GRILLED FIGS WITH ALMOND
MASCARPONE CREAM (4)
(Anne & Nick, UK)
175g mascarpone cheese
½ tsp pure vanilla extract
1 tbsp toasted ground almonds
1 tbsp Marsala wine
1 tbsp clear honey
1 tbsp sugar
1 tsp ground cardamom
8-10 figs, halved
Pit the mascarpone cheese, vanilla
extract, almonds, Marsala wine and honey
into a bowl and beat well. Set aside in
the refrigerator until required.
Put the sugar and ground cardamom into
a separate bowl and mix well, carefully
dip the cut surface of the figs into the
mixture.
You can do the figs on a preheated oven
grill or barbecue grill over medium hot
coals for 1-2 minutes on each side until
charred and softened.
FIGS
HONEY GRILLED FIGS (4)
(Sue, Boomerang Beach)
8 fresh figs, halved
40g (¼ cup) hazelnuts, finely chopped
60 mls (¼ cup) honey
125 ml ( ½ cup) thin cream
1 tsp vanilla essence
Preheat grill on medium-high. Line a grill tray or
baking tray with foil and place figs on the lined
tray.
Plate hazelnuts on a plate. Lightly press the cut
side of the figs onto the hazelnuts, and then
place on the lined tray, cut side up.
Drizzle 2 tbsp of the honey evenly over the figs.
Cook under preheated grill for 5-6 mins, or until
hazelnuts are brown and the figs soften slightly.
Meanwhile, whisk cream, remaining honey and
vanilla essence in bowl, until soft peaks form.
Place figs on plates and serve with honey
cream.
Transfer the figs to 4 serving bowls and
serve with the almond mascarpone cream.
Enjoy!
ARGENTIÈRE, FRANCE