This is a recipe in progress, but one I should share now before the fresh fig season ends. It started with some inexpensive, super ripe Brown Turkey, Black Mission and green figs from the market. It figured in a container of mascarpone cheese, some honey and a pre made whole-wheat crust. It ended with sighs of contentment and second pieces for all after dinner.
There was some talk of reducing the amount of egg in the custard or waiting longer for it to set. But when that warm pie met a scoop of vanilla ice cream we were all entranced.
Alas, we didn’t measure, or time, or even pay much attention to the temperature of the oven. I’m going to try and tinker to get the recipe down pat. But for the time being, here’s what I think my wife and I did:
FIG PIE WITH MASCARPONE HONEY CUSTARD
Preheat the oven to 325 degrees. Combine the cheese with the sugar and honey. Beat in the eggs until smooth. Add the vanilla.
Wash and prep the figs and place in the crust. Pour the custard atop and bake for about 45 minutes, until a knife inserted in the center comes out clean. Let cool, but not all the way. Serve with vanilla ice cream.
- by John Kessler for the Food & More blog