I can't emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.
- Serves four
- 3 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 3 tbsp dark muscovado sugar
- 4 thyme sprigs, 2 whole and 2 picked leaves
- Skin of 1 orange, 3 long shaved strips and the rest grated
- 8 fresh figs, cut in half lengthways
- 100g mascarpone
- 100g Greek yoghurt
- 1 tbsp icing sugar
- Put together in a large mixing bowl the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, 2 thyme sprigs, 1 tablespoon of water, the orange skin strips and a pinch of salt. Mix well to dissolve the sugar and then stir in the figs. Set aside to marinate for 30 minutes.
- Meanwhile, whisk together in a small bowl the mascarpone, yoghurt and icing sugar until smooth. Keep chilled.
- Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, roughly 20x20cm, the cut side facing up. Sprinkle the figs with the remaining sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes, or until the sugar has caramelised and the figs softened.
- Meanwhile, pour the marinating liquids into a small saucepan, bring to the boil and then simmer for 2-4 minutes or until the sauce is reduced by half and has a consistency of runny honey.
- Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray, then drizzle over the sauce reduction and sprinkle with picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs and sprinkle over the remaining orange zest. Serve at once.