Fresh figs should look plump and unbruised; ripe ones will give when pressed gently. Loosely covered and stored in a single layer, they'll keep for a few days in the fridge.
Recipe information
Total Time
40 minutes
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Line baking sheet with foil. Stir sugar and 1 tablespoon water in small skillet over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, occasionally swirling skillet and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat; add salt and nuts. Stir to coat and transfer to prepared sheet. Cool.
Step 2
Stir mascarpone, cream, honey, and orange peel in small bowl. Coarsely chop brittle. Arrange figs on plate. Spoon 1 teaspoonful mascarpone mixture atop cut side of each fig; garnish with brittle.
