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Author Notes: Grilled Mission Figs with Mascarpone Drizzled with a Spiced Honey and Garnished with Lemon Zest and Fresh Mint - Adapted from a recipe on Whole Living (http://www.wholeliving.com/131870/fresh-figs-mascarpone-and-warm-spiced-honey) - I Can Cook That
- 4 Mission Figs, stems trimmed, halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon fresh mint leaves, chopped
- 1 tablespoon turbinado sugar
- 1/3 cup mascarpone, softened
- 1/3 cup honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 4 sprigs fresh mint
- Preheat a grill or grill pan to high heat. Spray with cooking spray so that the figs will not stick.
- Halve the figs and arrange on a plate, cut side up. Brush with olive oil.
- Combine the turbinado sugar and mint leaves and sprinkle over the figs.
- When the grill is ready, add the figs cut side down. Grill until grill marks appear, about 1-2 minutes.
- Add the honey, cinnamon, cardamom, and allspice to a small heat-proof bowl. Add the bowl to a small pot over simmering water (if you have a double boiler, that would work great!). Heat over medium, whisking constantly, until the honey is warm and smooth, about 1-2 minutes.
- Remove the figs from the grill and add 2 halves to four plates. Add a teaspoon (or more if you’d like) of mascarpone on top of each half.
- Drizzle the warmed honey over each fig half and garnish with mint sprigs. Top with lemon zest if desired.
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