Stuffed Figs with Mascarpone


The traditional Turkish recipe uses walnuts but I like experimenting with different nuts, such as pistachios or local pecans. The figs are usually topped with kaymak, solid milk-fat found in Turkish pastry shops. Mascarpone or clotted cream makes an adequate substitute.

Super easy

Stuffed Figs with Mascarpone


For 6 Person(s)


  • 20 large, regularly shaped dried figs
  • 2 cups water
  • 1/2 cups sugar
  • 1/2 lemon's juice
  • 1 cups pecans, coarsely chopped
  • 1/2 teaspoons ground cloves
  • 1 teaspoons ground cinnamon
  • 1 tablespoons confectioners' sugar
  • 1 lemon's zest (optional)
  • Small container mascarpone cheese or clotted cream

Stuffed Figs with Mascarpone Directions

  1. Soak the figs in warm water for 20 minutes. Drain and remove the hard part of the stem. 
  2. Using the handle of a spoon, pry an opening in each fig, then set aside. 
  3. In a saucepan, bring the water and sugar to a boil and simmer for 15–20 minutes. Add the lemon juice and turn off the heat. P
  4. reheat the oven to 350°. Mix together the chopped pecans, cloves and cinnamon and stuff about ½ teaspoon of the mixture into each fig using the handle of a spoon or a wide knife. 
  5. Place the figs upright in an ovenproof dish, pour the sugar syrup over the figs and place in the oven until the syrup is reduced and thickened—about 20–30 minutes. 
  6. Arrange the figs on a serving platter and allow to cool completely. 
  7. Mix the confectioners’ sugar and lemon zest into the mascarpone cheese or clotted cream and top each fig with a teaspoon of the mixture.

Be the first to post a review

You must be logged in to review


Recipe Search