Baked Figs with Port and Raspberry Sorbet


& Seigneurs des Baux

  • 125g / 4.5oz mascarpone
  • 75g / 2.75oz cream
  • 40g / 1.5oz sugar
  • Vanilla
  • 300g / 10.5oz figs, halved
  • 60g / 2.1oz honey
  • 50g / 1.75oz raspberries
  • 1/3 glass of port
  • 1 vanilla pod
  • 30g / 1oz raspberries
  • Raspberry sorbet
  • Mint leaves for decoration
Whip the mascarpone, cream and sugar into stiff peaks.

Fry the figs for 2 minutes with a little olive oil, the vanilla and the honey.

Deglaze with the port.

Arrange 6 fig quarters in martini glasses.

Make a quenelle with 2 soupspoons of mascarpone, and place it on the figs.

Add a few raspberries, then a scoop of raspberry sorbet.

Drizzle some Seigneurs des Baux Olive Oil all over, and add a mint leaf for decoration.