Hmmm... i think i'd have taken that mascarpone back. In general, it's a bit stiff what producers give us, masquerading as mascarpone (take a peek at the ingredients).I'm interested to know why you used agave syrup:)
Wow where did you buy those figs from?
your figs look incredibly good to eat and pleasing to the eye! I see so many tempting fig recipes but my mind goes blank when I see them in the shops
Pish posh, Duncan, the mascarpone tasted fine. :-D I'm not much of a fan of honey, and I've recently bought agave as an alternative. I like its flavour a lot but it's really expensive, so I've held off baking with it so far!Hi ...FWMTS! I just bought them from my local fruit shop on Lygon St. Their season is short though - just yesterday I noticed that punnets of the same size are 50c dearer than the one I bought!Johanna, I've not been much of a fig eater before either. When I saw them this time I decided I'd just go with minimal prep so I could really taste the fruit. :-)
I looooove figs, but they're still so expensive that I've held off buying them as yet. As for the mascarpone, it looks very suspiciously like it has been frozen and thawed - freezing cream cheese or mascarpone and defrosting it separates the firmer curds from the excess liquid. I definitely would've taken it back :/
Frozen mascarpone? Good theory, Ellie. That's what I get for impulse buying it at the supermarket. :-)