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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.