Mulled figs with sweet orange marscarpone

This is an outrageously lush pudding (or an even more decadent breakfast). I think the figs are best still slightly warm, but you can cook them in advance and let them steep in the syrupy liquid in the fridge.

TIP: If you don’t eat dairy products, replace the mascarpone with coconut yoghurt or whipped coconut cream.

Mulled figs

1 ½ cups	Red wine (Main)
½ cup	Lightly packed brown sugar
¾ tsp	Ground cinnamon
¾ tsp	Ground cloves, (or 1 teaspoon whole cloves)
8 large	Fresh figs, (or 12 small ones) (Main)

For the mascarpone

250 g	Mascarpone (Main)
1	Orange, Finely grated zest (Main)
1 tsp	Vanilla extract
1 tsp	Icing sugar

Directions

1. Put the wine, sugar and spices in a medium pot. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Prick the bottom of each fig with a fork and add them to the pot, bottoms down. Cover and simmer gently - the liquid should be trembling, not bubbling - for 15 minutes, until the figs are soft but not mushy. If you're using small figs, check them after five minutes.
2. Carefully transfer the figs to a serving bowl. Pour over a little of the liquid and set aside. Return the pot to the heat and simmer for about 10 minutes, until the liquid is syrupy.
3. While you're waiting, put the mascarpone in a bowl and beat in the orange zest, vanilla and sugar.
4. To serve, divide the figs between four shallow bowls. Pour over the syrupy sauce and add a dollop of mascarpone on the side.

See more of Lucy's fig recipes

• Garden of Eden roast chicken
• Boozy figs with cinnamon and brandy