Recipe by Jenny Morris

 

Serves 4

 

 

8 big fat swollen figs

250 g mascarpone cheese

1 tbls honey

Seeds of1 vanilla pod

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1 -2 tbls chopped pistachio nuts

 

Slice the figs three quarters of the way down.

Press down to create an opening and stuff with mascarpone .

Drizzle with honey and sprinkle over the pistachio nuts.