Drunken Honeyed Figs With Lemon Mascarpone Whipped Cream

1. 1

   Macerate the dried figs in the brandy, water and 2 Tablespoons of honey overnight. There should be enough liquid to cover the figs.

2. 2

   In a medium pot over medium-low heat, combine the rest of the honey with the orange juice, peel, anise seed, lemon juice and salt. Slice the figs in half and add to the honey mixture. Bring to a gentle simmer and cook until the mixture reduces to a glaze-like mixture. The figs should be very soft, but still holding their shape. Turn the figs carefully with a large metal spoon during the simmering process to completely cover them with the honey-orange juice. Let cool slightly in the pot.

3. 3

   Either arrange several figs on a plate, for example in the shape of a flower or place them in a tart shell, and drizzle a little of the honey-orange syrup over them. (I show pictures of both.) Either spoon or pipe the mascarpone whipped cream beside them on the plate or in the tart. Drizzle a little of the honey-orange syrup on top.

4. 4

   To make the mascarpone whipped cream, whip the whipping cream to a medium peak using a hand or standing mixer. Add the rest of the ingredients for the Lemon Mascarpone Whipped Cream and continue to beat for about 20 - 30 seconds until it is the consistency of whipped cream and can be piped.

* Per serving · 4 servings · Values may vary.