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Perfectly balanced spices and sweet figs make for a delicious dessert.
7 March 2017
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
8 figs, halved (if figs aren’t in season, peaches or nectarines will also work well)
2 tablespoon virgin coconut oil
2 tablespoons clear honey
2 teaspoons cinnamon, ground
2 tablespoons orange juice
2 star anise
1 teaspoon orange zest
1 cinnamon quill
1 teaspoon fresh ginger, finely grated
1 tablespoon ginger syrup from the jar
150 g mascarpone
100 g almonds, crushed
In a small frying pan, heat the coconut oil, honey, orange juice and zest, cinnamon and star anise until it is simmering.
Lay the figs a fry pan and cook turning every few minutes until golden brown.
Pour the sauce over the figs and let reduce slightly, take off the heat.
In a small bowl, mix together the ginger, ginger syrup, mascarpone and crushed almonds.
To serve, place the figs on a plate and generously spoon mascarpone on each fig.
Zoe Bingley-Pullin is a Nutritionist, Mother, Chef and Founder of Nutritional Edge, a nutritional consultancy company based in Sydney.
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