Breakfast,  Gluten-free,  Nutritional information,  Sweet

Fresh figs with ginger mascarpone and honey and Bijou on the drums


We’ve been sleeping with the all windows wide open to make the most of the slightly cooler night air, which means that I was woken at 3am a few days ago by a very noisy, metallic and somewhat unorthodox rendition of When The Saints Go Marching In. After a quick recce, which involved almost knocking myself out on a wooden beam, I came to the conclusion that I hadn’t actually fallen asleep in a sleazy jazz club, and the appalling racket was coming from the direction of the stables. Never underestimate my powers of deduction. Torch in hand, I soon discovered Bijou (our youngest horse) in full swing by the water trough, which I suppose must be the equine equivalent of a bar. He had got hold of two metal buckets, three tins, a broom and a hoof pick and was delighting in putting each item to maximum sonic use with the help of his hooves and surrounding walls, whilst strutting his funky stuff. The other horses were looking on slightly bemused and I don’t think I’m mistaken in saying that one of the more adoring hens (Bijou is very handsome) was tapping her foot in time to the surprisingly rhythmic din. Hugo and Java slept right through the performance – I don’t think they can be jazz connoisseurs.
My musical nights mean I’m not always in a state to contemplate elaborate recipes, but I think some of the nicest dishes are a happy marriage of flung-together ingredients. This is a good example.
Figs are a particularly rich source of minerals such as potassium, calcium, magnesium, iron and copper. They are also high in fibre and vitamins A, E and K. Figs also contain prebiotics, which help support the pre-existing good bacteria in the gut, improving digestion and general health.
Ingredients (serves 4)
12 fresh figs, cleaned and cut in half
8 large tablespoons of mascarpone
2 teaspoons ginger, freshly grated
4 tablespoon runny honey
20 walnuts, roughly broken
2 teaspoons cinnamon
Arrange the figs in individual desert bowls. Combine the mascarpone and freshly grated ginger and add two large tablespoons per bowl. Drizzle a tablespoon of honey over the figs and mascarpone, add the walnuts and finally sprinkle with cinnamon. Serve immediately!


  • ourfrenchoasis

    I am not sure if I would have laughed at Bijou or mentally strangled him for getting me out of bed! The cooler nights are a godsend, in fact it’s pretty much perfect at the moment, hot days and cool evenings, for at least another month or two I hope! Our figs are finally ripening, they are so late this year, as are everyone’s around here, but now they are here in abundance. Do you think this would work without the honey? Xx

    • The Healthy Epicurean

      Yes I think it would work, particularly if your figs are as sweet as ours… The honey is really just an indulgence, not a necessity! We have so many figs ripening at once that I have a tummy ache from eating too many! xx

  • apuginthekitchen

    Oh wow, love this. I bought some figs the other day and they must be use. I have to try this. It’s a perfect dessert for me. LOL, Bijou sounds like he has great rhythm and some musical talent but 3AM not so good, it must have been a sight though.

    • The Healthy Epicurean

      I do hope you love it as much as I do if you try it. We have so many figs on our tree at the moment that I’ve been rather over-indulging and have ended up with a stomach ache! They’re so delicious though and the season is short.. And no, you’re right, 3am was NOT so good!

  • kellie anderson

    I am of the belief that you mustn’t mess too much a perfect fig, so this simple and elegant recipe is perfect in my eyes. I had to smile while reading about your nocturnal serenade. Too cute!

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