CANNA-ROASTED FIGS WITH HONEY AND MASCARPONE
Recipe Info:
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 servings (2 figs per person)
Terpene Pairing:
Linalool and Humulene. The floral elegance of Linalool highlights the delicate sweetness of the figs, while the subtle woody notes of Humulene provide a sophisticated bridge between the honey infusion and the creamy mascarpone.
Dosage Information:
Total infusion: 2 tablespoons infused honey.
Per serving: Approximately 10mg (dependent on the potency of the starting material).
Ingredients List:
8 fresh mission or brown turkey figs
1/2 cup mascarpone cheese, room temperature
2 tablespoons infused honey
1 tablespoon balsamic glaze
1/4 cup toasted pistachios, crushed
1 teaspoon fresh thyme leaves
Zest of 1 organic lemon
Pinch of sea salt
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a double boiler over low heat, combine 1/2 cup of high-quality organic honey with the decarboxylated material. Maintain a temperature of 160 degrees Fahrenheit for 2 hours, stirring occasionally. Strain through a fine-mesh sieve or cheesecloth into a glass jar. Measure out 2 tablespoons for this recipe.
Preparation Instructions:
Preheat the oven to 400 degrees Fahrenheit. Slice the stems off the figs and cut an "X" into the top of each fruit, about halfway down. Place the figs in a ceramic baking dish. In a small bowl, slightly warm the infused honey and drizzle it evenly over the figs, ensuring some falls into the center of the "X". Roast for 12 to 15 minutes until the figs are soft and the honey has begun to caramelize. While the figs roast, whisk the mascarpone with lemon zest until smooth. To serve, place a dollop of mascarpone on each fig, drizzle with balsamic glaze, and garnish with crushed pistachios, fresh thyme, and a pinch of sea salt. Serve warm.
Chef Tips:
Use figs that are ripe but still slightly firm to ensure they hold their shape during roasting. If the mascarpone is too thick, whisk in a teaspoon of heavy cream to reach a silkier consistency for plating.
Consume Responsibly.
Start Low, Go Slow.