Recipe: Fresh figs with walnuts and mascarpone

content provided by

Recipe: Fresh figs with walnuts and mascarpone

Dietitian's tip: Figs are a good source of vitamin B-6 and fiber. Though dried figs are available year round, the peak season for fresh figs is June through October.

Serves: 6


  • 1/4 cup chopped walnuts
  • 12 ripe figs, about 1 pound total weight
  • 2 tablespoons mascarpone cheese or whipped cream cheese
  • Pinch of ground nutmeg
  • 1/4 cup orange honey or other honey


Put the walnuts in a small, dry frying pan over medium-low heat. Cook, stirring often, until lightly toasted, 3 to 5 minutes. Transfer immediately to a plate to cool.

Slice the stems off the figs. Cut an "X' in the top of each fig, cutting down into the fruit about 1 inch. Carefully squeeze each fig from the bottom to open it slightly. Spoon 1/2 teaspoon of the cheese into the opening of each fig and sprinkle with the nutmeg.

To serve, divide the figs among individual plates. Sprinkle with the toasted walnuts, dividing evenly. Drizzle each serving with 2 teaspoons of the honey.

Nutritional Analysis (per serving)

Serving size: 2 prepared figs
Calories:154Cholesterol:4 mg
Protein:1 gSodium:3 mg
Carbohydrate:29 gFiber:3 g
Total fat:5 gPotassium:
Saturated fat:1 gCalcium:
Monounsaturated fat:1 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
© 1998-2014 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.

Terms and conditions of use


Bookmark and Share   E-Mail Page   Printer Friendly Version