Quick & Easy

Baby toffee figs

baby toffee figs
24 Item



1.Stir sugar and the water in medium heavy-based saucepan over heat until sugar dissolves. Bring to the boil; boil about 10 minutes or until toffee turns golden brown.
2.Remove pan from heat, allow bubbles to subside. Stand toffee about 2 minutes or until thickened slightly.
3.Holding figs by their stem, very carefully dip them, one at a time, into toffee, leaving half of the fig toffee-free. Repeat this process to double toffee-coat figs; hold figs over toffee for a few seconds to drain. Place on baking-paperlined tray to set.
4.Pour any remaining toffee onto baking-paper-lined tray, set at room temperature; chop finely.
5.Cut a small cross in tops of figs; gently open figs. Pipe or spoon mascarpone into figs, sprinkle with a little chopped toffee.

We like to use green-skinned baby figs, they are very seasonal; check with your specialist greengrocer for availability. The toffee is very hot, so take care when dipping the figs into the toffee.


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