Honey Butter Tuiles with Caramelized Figs with Roasted Pistachio Mascarpone

Photo: Erin Monett of Ever Images Photography
Try this delicate and simply delicious dessert

Jonathan (Pure Green Magazine’s food editor) created this dish for Pure Green Magazine as a deceptively simple yet extremely elegant dessert for the holidays. The delicate flavour of honey and mascarpone cheese is perfectly complemented with the sweet fig and crunchy pistachio, a well-thought out and inspired combination that isn't too sweet, tastes light and leaves you satisfied. Yields approximately 18 cookies.

INGREDIENTS

Tuiles
½ cup butter, softened to room temperature
½ cup runny honey
1 egg
1 tsp vanilla
1 tsp baking powder
1 ½ cups all-purpose flour
honey for garnish

Mascarpone
2 cups unsalted pistachios, shelled
475 g mascarpone cheese

Figs
6 fresh figs
1 tbsp butter
1 tsp runny honey

METHOD

Tuiles
Preheat oven to 325 degrees. In a separate bowl, mix flour and baking powder. Mash butter and honey together in a large bowl using a fork or hand blender. Add egg and vanilla and whisk together until combined. Add flour to bowl ¼ cup at a time, thoroughly mixing into wet ingredients until smooth.

Drop mixture by tablespoon onto cookie sheet and squash down flat. We’re not looking for perfection here; a little rustic will be just the ticket. *Tip: I love my stoneware baking tray. It is naturally non-stick and the clay provides a wonderfully even heat.

Bake for 10 minutes, or just until the outer rim of the cookie begins to brown. Remove from oven and turn the oven temperature down to 350 degrees. Using your rolling pin (or a bottle) as a mould, quickly drape the warm cookies over the rounded surface and gently press into a slightly curved shape. Allow to cool and harden.

Mascarpone
Remove pistachios from shells, then roll in a folded kitchen towel to remove all the skins. Place on a baking pan and roast in the oven for about 7–10 minutes.

Remove pan from oven and allow nuts to cool slightly, then crush the pistachios (I like a mortar and pestle) leaving 1/3 slightly coarse and the rest fairly fine. Set aside 2 tbsp of the finest-ground pistachios and stir the rest of the nuts thoroughly into the cheese. Let cheese come to room temperature before serving.

Figs
Slice figs in half. In a frying pan, melt butter at medium-high temperature and drizzle in the honey. Add fig halves face down and allow to caramelize for about 2 minutes or until they turn a rich copper-brown.
Add 1 heaping tbsp. of pistachio mascarpone to each tuile, slightly to one side, and add a pinch of pistachio powder. Place figs on the tuile to the side of the mascarpone and drizzle the entire thing with honey.

 

This recipe originally appeared inside Pure Green Magazine, Volume One. Purchase your copy here.

RECIPE by Jonathan MacKay, PGM Food Editor 
PHOTOGRAPH by Erin Monett of Ever Images Photography