Fresh, ripe figs are so flavourful and tender, that they do not require much fussing about to put something remarkable on the dinner table.

All I can say is if you do not get what the fuss is about fresh figs, then you are not eating them right.

Me – I can not get enough of fresh figs!!

I try my best to eat locally sourced food, but when fresh figs from Australia and South Africa appear in the produce aisle for a few weeks in April and May they are the one imported fruit that I can not pass up. I may or may not have squealed with joy when I saw fresh figs a few weeks ago. Black mission figs are in season in Canada and the United States late Summer/early Fall, which makes these international figs a ‘Welcome to Spring’ bonus treat after the bleakness of Winter.


With just a handful of ingredients, and 10 minutes, you can have this luscious dessert on your table as a sweet treat after dinner, which makes this dessert perfect for weekday dinners when you a short on time. It is also a great dessert to end the weekend and your family Sunday supper.

Be warned though it is a dangerous thing to learn how easy this dessert is, especially the sugared walnuts. Oh my are they good!!! The walnuts are a slightly bitter, crunchy balance to the sweetness of the tender figs. I would suggest

making extra walnuts, because you won’t be able to resist sneaking a few as you plate up this dessert.

The simplicity of this dessert makes it ideal for hosting a crowd, as it is for backyard BBQs, but the sensational flavors make this dessert a special treat whenever you serve it.

Treat your tastebuds with this scrumptious dessert!Caramelized Black Figs & Walnuts with Mascarpone, figs, dessert, fruit, recipe, Sunday Supper.


Servings: 4


  • 3 tbsp sugar
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • Pinch of ground cloves
  • 8 ripe black figs, halved lengthwise
  • ½ cup mascarpone cheese
  • 1 tsp Clement rum1 tsp sugar
  • ½ cup walnuts, halved


  • Preheat oven 425F.

  • In a small bowl, mix the sugar, nutmeg, cinnamon, and cloves together. Dip the figs, cut side down, in the sugar mixture to coat. Then repeat to coat the figs a second time with the sugar mixture and arrange cut side up on a parchment lined baking sheet.
  • Place the walnut pieces in a small bowl, add 1 teaspoon of water to coat, add the remaining sugar and toss to coat evenly. Place on baking sheet with figs
  • Roast the figs and walnuts for 8-10 minutes, or until the sugar melts and begins to caramelize and the figs soften slightly and begin to ooze their juice.
  • In the meantime, mix mascarpone, Clement rum, and sugar. Set aside
  • Carefully transfer 4 fig pieces and walnuts evenly divided to each dessert plate. Spoon a dollop of mascarpone cheese on top and serve warm.


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