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.


  • 3 tbsp sugar<br />
  • 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<br />
  • ½ cup walnuts, halved
  1. Preheat oven 425F.

  2. 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.

  3. 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

  4. 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.

  5. In the meantime, mix mascarpone, Clement rum, and sugar. Set aside

  6. Carefully transfer 4 fig pieces and walnuts evenly divided to each dessert plate. Spoon a dollop of mascarpone cheese on top and serve warm.