Kadota Figs with Mascarpone and Warm Spiced Honey

Featured in the Honolulu Star Advertiser on November 2, 2016.



Kadota Figs with Mascarpone and Warm Spiced Honey

  • 8 small (or 4 large) fresh, ripe Kadota figs, stems trimmed, halved lengthwise
  • 1/3 cup mascarpone, softened
  • 1/3 cup local honey of choice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • 4 sprigs fresh mint
  • 4 teaspoons chopped macadamia nuts


  1. Arrange figs cut-side up among four plates.
  2. Use the back of a teaspoon to gently press into center of the flesh and create a small indentation.
  3. Add a dollop of mascarpone to center of each fig half and set plates aside.
  4. Place honey and spices in a small heat-proof bowl and set over a pan with simmering water.
  5. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1-2 minutes.
  6. Drizzle honey over each fig, garnish plates with mint sprigs and nuts.
  7. Serve immediately.

Makes 4 servings.

Tip: Figs are one of the more perishable fruits, so it's best to use them within a couple of days. When selecting, choose one that is soft but not mushy or hard. Avoid ones with bruises and make sure the stems are firmly in place. Store them in the refrigerator until ready to use.

Approximate Nutrient Analysis per serving:
300 calories, 19 g fat, 10 g saturated fat, 45 mg cholesterol, 20 mg sodium, 34 g carbohydrate, 2 g fiber, 32 g sugar, 3 g protein


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