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Saturday, November 19, 2011

Fresh figs with cassis cream

Serve this dessert when figs are in season and at their best.


12 plump fresh figs, stems removed
generous drizzle of crème de cassis
7oz (200g) mascarpone cheese


1. Cut a cross on the stem-end of each fig, cutting down about 3⁄4 of the length, then squeeze gently to open. Place 3 figs in each of 4 dishes, and drizzle with crème de cassis.
2. Mix the mascarpone with a drizzle of cassis and stir gently until lightly marbled. Add a spoonful of the mascarpone mixture and serve.

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