0.55 Cup Caster Sugar
0.50 Cup Water
0.25 Cup Heavy Cream
1/2 t-spoon Vanilla
1 Cup Mascarpone
3 Tablespoons Frangelico
3 Tablespoons Caster Sugar
1/2 Cup Crushed Hazelnuts
1 teaspoon Cinnamon
9 Fresh Figs
Remove from the heat and add the 1/4 cup of cream and the vanilla essence and mix thoroughly. Place to one side to cool.
In a small bowl, mix the cup of Mascarpone, 3 table spoons of Frangelico and 1 table spoon of the remaining Caster Sugar. Mix until smooth and place to one side.
In a flat bowl, combine the hazelnuts, remaining sugar and cinnamon.
Cut the figs in half from top to bottom removing the top portion where the stem joins the fruit. Line a tray with baking paper. In turn press each cut half of the fig into the hazelnut mixture, crusting it with the hazelnuts and sugar, place on the baking paper hazelnuts facing up.
When all are completed sprinkle the remaing mixture over the figs to ensure they are all coated in the mixture. Place under the broiler at a medium heat. Being careful to monitor the heat as the hazelnuts will burn quickly if the heat is too high. once the sugar has melted and the hazelnuts lightly toasted remove from heat and serve.
Serve with the Mascarpone cream and the vanilla sauce.
Perfect with some smooth Italian Espresso