Black Mission Figs With Toasted Pistachios And Whipped Mascarpone Food

BAKED FIGS WITH CHOPPED PISTACHIOS IN MASCARPONE

Steps:

• Preheat oven to 350 degrees F.
• For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.

FIGS WITH HONEY-ORANGE MASCARPONE AND PISTACHIO BRITTLE

Steps:

• Line baking sheet with foil. Stir sugar and 1 tablespoon water in small skillet over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, occasionally swirling skillet and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat; add salt and nuts. Stir to coat and transfer to prepared sheet. Cool.
• Stir mascarpone, cream, honey, and orange peel in small bowl. Coarsely chop brittle. Arrange figs on plate. Spoon 1 teaspoonful mascarpone mixture atop cut side of each fig; garnish with brittle.

BLACK MISSION FIGS WITH TOASTED PISTACHIOS AND WHIPPED MASCARPONE

Steps:

• In a medium bowl, whisk together mascarpone and olive oil; season with salt and pepper; transfer to a pastry bag fitted with a 1/4-inch round tip. Set aside.
• Remove a very thin slice from the bottom of each fig so that it stands upright. Trim the stem end so the tops are flat. Halve figs horizontally.
• Pipe 1 tablespoon filling on the top side of each fig half; top each with a chervil leaf. Drizzle with balsamic vinegar and sprinkle with chopped pistachios and fleur de sel; serve.