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Baked Figs w/Mascarpone & crushed amaretti
Recipe Submitted by the Rivertown Inn


Fresh Figs, 1 per person
3 Tablespoons softened, salted butter
Brown sugar for coating
Fresh Mascarpone, 1 tablespoon per person

For the Amaretti:
4 Ounces/125 grams blanched, sliced almonds
4 Ounces/125 grams powdered sugar
1 Tablespoons AP/Plain flour
2 Large egg whites
2 Ounces/65 Grams Fine sugar (castor/bakers sugar)
1 Teaspoon Almond Extract

Preheat the oven to 355 degrees F/180 degrees C. Place the almonds
and the powdered sugar into a food processor and
process until it resembles a fine powder. In a
clean bowl, begin whisking the egg whites. When
they are whiter and frothy, add one tablespoon of
the fine sugar and whisk for 30 second. Repeat
this step until you have incorporated all of the
sugar and the whites are forming a stiff peak.
Using a rubber spatula, fold in the almonds until
all incorporated. Now you can pipe, spoon or scoop
(using a small ice-cream scoop) the mixture on to
a baking tray lined with a silpat. If you don't
have a silpat you can use baking paper. Space the
mixture 2 inches apart and bake the biscuits until
they are light brown, this will take between 30-40
minutes, depending on your oven. Remove from the
oven and allow the biscuits to cool. Once cooled,
place in an airtight container until ready for

For the figs, preheat the oven to 375F/190C.
Wash and dry the figs and snip off the tip of the
stem using a pair of scissors. Cut a cross in the
top of the fig (about 1 inch deep). Rub the figs
all over with the softened butter and then press
the brown sugar onto the figs until well coated.
Place the figs in a deep roasting dish and bake
for 20 minutes.

Serve the figs hot from the oven with a nice scoop
of mascarpone in the cross and simply crush the
amaretti on top of the figs, or let your guests
crush their own.

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