Figs Poached in Coffee and Orange Syrup with Mascarpone
Photography Manja Wachsmuth.
A beautiful blend of flavours. Poached figs and oranges served with a spoonful of mascarpone and drizzled coffee syrup for the perfect fruit desert.
INGREDIENTS
250 grams moist dried figs
Coffee syrup
¾ cup caster sugar
½ cup water
1 tablespoon instant espresso coffee granules or a 30ml espresso shot
zest of ½ an orange
1 tablespoon Triple Sec or other orange or coffee liqueur
To serve
mascarpone
3 oranges
METHOD
Figs: Hold the figs by the stem and gently mould them back into their original shape.
Syrup: Put the sugar, water, coffee and orange zest in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for two minutes then add the figs and simmer for five minutes, stirring to coat in the syrup. Stir in the Triple Sec or liqueur of your choice and tip into a bowl. Cool then cover and chill.
To serve: Peel the oranges with a sharp knife to remove the skin and white pith. Slice thinly and arrange on serving plates. Top with 2-3 figs and a spoonful of mascarpone then drizzle with the coffee syrup.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.