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Figs are in season. And gently cooking them with sugar and red wine makes a great fig conserve. Layered with flavoured mascarpone, this dessert is ready in no time. But if you are really short on time, buy a quality fig conserve.

Servings: 4

Ready time: 40 minutes


275 g (10 oz) figs

1/4 cup granulated sugar

1/4 cup red wine

1 tbsp balsamic vinegar

1/4 teaspoon chili flakes

1 cup mascarpone cheese

1/2 cup whipping cream

2 tsp grated lemon rind

1/4 cup icing sugar

2 tbsp slivered pistachios


Dice figs and place in a pot with sugar, wine, vinegar and chili flakes. Bring to boil, then reduce heat and simmer for 10 minutes or until figs are very soft. Pour mixture through a sieve, reserving liquid. Set figs aside. Return cooking liquid to same pot and bring to a boil. Cook until thick and syrupy, about 2 to 3 minutes. Return figs to pot and let cool.

Combine mascarpone with whipping cream, lemon rind and icing sugar. Whisk until mixture is smooth.

Layer 2 heaping tablespoons mascarpone cream in the bottom of 4 parfait glasses. Top with 1 tablespoon of fig jam. Repeat with another layer of mascarpone and finish with fig. Sprinkle with pistachios. Chill until ready to serve.

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