Grilled figs with Marsala and mascarpone
In the good old days, when Hans-Kristian and Mathias worked at Bagatelle for Eyvind Hellstrøm, they had baked figs on the menu. With a little extra imagination and exploration, this dish has become a renewed classic with exciting flavors in a delicious combination.
Approach
Light the grill and make sure it gets really hot.
Divide the vanilla bean in half and scrape out the seeds. Put vanilla, cinnamon, brown sugar and marsala in a saucepan and bring to the boil on your side burner. Reduce the liquid until you have approx. 2/3.
Cut off the stems of the figs, divide them in half lengthwise, and grill them on the cut surface until they have really nice grill grooves and a nice caramelized surface. It goes fast, approx. 1 minute on a really hot grill. Place the figs in a casserole dish or cast iron pan and pour the sauce over. Put the form on the grill and fry the figs for approx. 7-8 minutes in approx. 180–200 ° C.
Whisk the mascarpone with the icing sugar and the seeds from the vanilla bean. Whip the cream to a fluffy cream and turn into the mascarpone. Season with lemon zest and the juice of 1⁄2 lemon. Sprinkle chopped pistachios on top.
Ingredients
8 figs
100 g pistachios
1 dl Marsala (possibly port wine or madeira)
50 g brown sugar
1 cinnamon stick
1 stalk of rosemary
300 g mascarpone
50 g sugar
1 dl whipped cream
1 vanilla bean
1 lemon
Grilled figs with Marsala and mascarpone
In the good old days, when Hans-Kristian and Mathias worked at Bagatelle for Eyvind Hellstrøm, they had baked figs on the menu. With a little extra imagination and exploration, this dish has become a renewed classic with exciting flavors in a delicious combination.
Ingredients
8 figs
100 g pistachios
1 dl Marsala (possibly port wine or madeira)
50 g brown sugar
1 cinnamon stick
1 stalk of rosemary
300 g mascarpone
50 g sugar
1 dl whipped cream
1 vanilla bean
1 lemon
Approach
Light the grill and make sure it gets really hot.
Divide the vanilla bean in half and scrape out the seeds. Put vanilla, cinnamon, brown sugar and marsala in a saucepan and bring to the boil on your side burner. Reduce the liquid until you have approx. 2/3.
Cut off the stems of the figs, divide them in half lengthwise, and grill them on the cut surface until they have really nice grill grooves and a nice caramelized surface. It goes fast, approx. 1 minute on a really hot grill. Place the figs in a casserole dish or cast iron pan and pour the sauce over. Put the form on the grill and fry the figs for approx. 7-8 minutes in approx. 180–200 ° C.
Whisk the mascarpone with the icing sugar and the seeds from the vanilla bean. Whip the cream to a fluffy cream and turn into the mascarpone. Season with lemon zest and the juice of 1⁄2 lemon. Sprinkle chopped pistachios on top.
