Baked Maple Figs with Vanilla Mascarpone Vol-Au-Vents

Recipe from What's For Lunch, Honey? 

Ingredients

4-6 vol-au-vents cases using this recipe
4-6 fresh figs
30-40g butter, cut into cubes
40g pecan nuts, dry roasted
3-4 tablespoons maple syrup
200g mascarpone
1 vanilla bean, seeds scraped out (reserve the bean to make vanilla sugar)
1 tablespoon fine sugar
 

Method

  1. Pre-heat oven to 200 degrees C. Butter a baking dish.

  2. Cut the figs crosswise, making sure not to cut all the way through – about 3/4 way so that they spread out a little. Place a cube of butter into each fig and then line the figs tightly together in the baking dish.

  3. Scatter the roasted pecan nuts over the figs and then drizzle with the maple syrup. Bake in the oven for 15-20 minutes, glazing with the butter-syrup mixture as it bakes.

  4. In a mixing bowl, whisk together vanilla bean seeds and sugar with the mascarpone until smooth. Cool for 30 minutes.

  5. Fill each vol-au-vent case with approx. 1 tablespoon of vanilla mascarpone and top with the maple figs. Drizzle some of the fig-maple syrup over the top. Serve immediately.