from Chef Franco Taruschio
Chef Franco Taruschio making Mascarpone Figs at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens
Makes 8
Ingredients
8 large ripe figs
1 tsp. rum per fig
A dusting of ground cinnamon per fig
1 T mascarpone per fig
1 tsp. of brown sugar per fig
Unsweetened cocoa powder
Petal the figs by cutting them in quarters, not quite through, and pull the skin back from the flesh being careful not to break it. In the middle of each fig flower put 1 teaspoon rum, a dusting of cinnamon, then a tablespoon of mascarpone. Sprinkle 1 teaspoon of brown sugar on top of the mascarpone and set under a very hot grill until the sugar melts. Dust with a little cocoa powder and serve at once.
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