Today’s post is by Stacy who has lived all over the world. My mind spins just to think of what it must be like to live in such exotic places. You can read all about it on Stacy’s About Me page. She is a southerner at heart and it is a big heart too. She is one who is willing to give help and support whenever it is needed. Together we created Bread Bakers and she leads Bundt Bakers too. Her blog is Food Lust People Love and it is filled with incredible recipes and stories from around the globe. I hope one day our paths will cross in real life. When that happens I am very sure we will have plenty of fun and laughs in the kitchen. I also hope she will bring some of her Apricot Habanero Jam with her too.
Figs are sweet all on their own but add a little butter, a little honey and a little heat and they turn even sweeter and syrupy, the perfect accompaniment to mascarpone and pistachios.
Serves six. Or two. Now, I want to say right up front that this recipe calls for six reasonably ripe sweet figs, because that’s what I could lay my hands on. And, frankly, there are only two of us left at home. You may find that two of you can eat three sticky figs each – never mind the mascarpone. Or that one fig with one scoop of mascarpone each is perfect for a dinner party of six. I’m not here to judge, people. What I am here to do is tell you that Renee is still on holiday in Germany and I am delighted to be filling in for her. If anyone deserves a break, it’s Renee! She is one of the hardest working bloggers I know, steadily publishing several posts a week with delicious recipes and gorgeous photos. I always feel like I should pour a cup of tea and settle in before reading her latest, because of the thought and care that goes into crafting each word and styling each shot.
A sticky figgy Southern thank you. I am sure that Renee is probably going to tell you a few things about me by way of introduction, but one thing she may not think to mention is that I grew up picking fresh figs from my grandparents’ trees in southern Louisiana – and eating my grandmother’s sticky preserves straight from the jar with a spoon – so figs are part of the pantheon of comfort foods for me. It pleases me that Renee and I have southern roots and, I like to think charm, in common so I wanted to share a simple but elegant dish using my favorite figs. Thank you so much for the opportunity to guest post on your site, Renee. Your friendship over the last couple of years of food blogging has meant so much to me. Your generous sharing of your great expertise has helped guide me and your high standards are the benchmark for what I hope to achieve. But, most of all, your wicked sense of humor has made this whole blogging thing that much more fun!
Sticky Cinnamon Figs
- 6 ripe figs
- 3 tablespoons butter
- 4 tablespoons honey
- Good handful shelled pistachios
- 1/2 teaspoon ground cinnamon
- Unsweetened mascarpone for serving
Turn the broiler of your oven on. That’s the grill to our British readers.
Put the figs in an ovenproof pan and cut a deep cross in the top of each.
Push a wedge of butter into each cross.
Drizzle the figs with the honey and sprinkle on the cinnamon.
Add the pistachios to the pan.
Cook the figs under the broiler for about eight to 10 minutes or until the figs spread open and release some lovely pink juice to mix with the honey.
Serve warm, with a rich scoop of mascarpone, making sure to drizzle the sticky pink sauce over the mascarpone and add a few pistachios to each plate. Enjoy!
A recipe for sticky cinnamon figs that are quick and easy to make. Fresh figs are topped with butter, honey, and cinnamon and broiled to perfection.
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