Honey-Roasted Figs with Lavender Mascarpone Cream

Courtesy Pastry Chef Yulanda Santos, Sierra Mar at Post Ranch Inn

1 pint figs
1⁄4 cup honey
1 vanilla bean
2 tablespoons sugar 1 lemon, zest and juice

Cut figs in half and place cut side down in a shallow pan. Drizzle honey evenly over figs. Scrape vanilla beans into the sugar and rub beans and sugar with your fingertips. Place scraped vanilla pod in roasting pan with figs. Distribute vanilla sugar evenly over figs. Drizzle with the juice and zest of one lemon and cover with foil.

Bake at 300° F for 7–10 minutes and remove from oven. Flip figs over, spoon roasting liquid over each fig and place back in oven, uncovered for 5–7 minutes. (Baking time varies with the ripeness of the fruit.) Serve warm or at room temperature with Lavender Mascarpone Cream.

Lavender Mascarpone Cream

1 cup lavender-infused cream
1⁄2 cup mascarpone cheese
1⁄4–1⁄2 cup powdered sugar
Pinch salt

To make lavender-infused cream, place one sprig of fresh lavender into 1 cup of cold cream. Let sit overnight in refrigerator to infuse flavor.

Paddle mascarpone cheese and 1⁄4 cup powdered sugar until smooth. Scrape bowl and switch to whisk attachment. At medium speed, slowly add 1⁄4 cup of cream and whip until cream is incorporated. Scrape sides and bottom of the bowl. Continue to add 1⁄4 of the cream at a time until all the cream is incorporated. Once all the cream is added, whip to medium peaks.

To serve, place figs in small bowl. Spoon mascarpone cream over figs. Drizzle with roasting liquid. For added texture, serve with granola, toasted almonds, hazelnuts or pistachios.