Best of Pure Green | Honey Butter Tuiles with Caramelized Fig & Pistachio
[IMAGE-1]
Today I'm sharing a really special recipe—it's a showstopping crowdpleaser that originally appeared in Pure Green Magazine's The Organic Kitchen, Volume 1 (in print), and we've decided to release it online because it's just that good. As the holidays are approaching you may be looking for stunning yet easy recipes to make, which is what inspired me to revisit this recipe. Jonathan, our Food Editor, created this dish for Pure Green Magazine as a deceptively simple yet extremely elegant dessert. The delicate flavour of honey and mascarpone cheese is perfectly complemented with the sweet fig and crunchy pistachio, a well-thought out and inspired combination that isn't too sweet, tastes light and leaves you satisfied. Read on for the recipe and a few unpublished photos from Volume 1 (if you haven't seen it, pick up a little vintage PGM right here, this recipe is just one of several culinary delights).
[IMAGE-2]
INGREDIENTS
Tuiles
- 1/2 cup butter, softened to room temperature
- 1/2 cup runny honey
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 1/2 cups all-purpose flour
- honey for garnish
Mascarpone
- 2 cups unsalted pistachios, shelled
- 475 g. mascarpone cheese
Figs
- 6 fresh figs
- 1 tbsp. butter
- 1 tsp. runny honey
Tuiles
Preheat oven to 325°.
In a separate bowl, mix flour and baking powder.
Mash butter and honey together in a large bowl using a fork or hand blender. Add egg and vanilla and whisk together until combined. Add flour to bowl 1/4 cup at a time, thoroughly mixing into wet ingredients until smooth.
Drop mixture by tablespoon onto cookie sheet and squash down flat. We’re not looking for perfection here; a little rustic will be just the ticket.
*Tip: I love my stoneware baking tray. It is naturally nonstick and the clay provides a wonderfully even heat.
Bake for 10 minutes, or just until the outer rim of the cookie begins to brown.
Mascarpone
Remove pistachios from shells, then roll in a folded kitchen towel to remove all the skins.
Place on a baking pan and roast in the oven for about 7–10 minutes.
Remove pan from oven and allow nuts to cool slightly, then crush the pistachios (I like a mortar and pestle) leaving 1/3 slightly coarse and the rest fairly fine. Set aside 2 tbsp. of the finest-ground pistachios and stir the rest of the nuts thoroughly into the cheese. Let cheese come to room temperature before serving.
Figs
Slice figs in half. In a frying pan, melt butter at medium-high temperature and drizzle in the honey. Add fig halves face down and allow to caramelize for about 2 minutes or until they turn a rich copper-brown.
Add 1 heaping tbsp. of pistachio mascarpone to each tuile, slightly to one side, and add a pinch of pistachio powder. Place figs on the tuile to the side of the mascarpone and drizzle the entire thing with honey.
[IMAGE-5]
RECIPE by Jonathan MacKay, Food Editor, PGM
PHOTOGRAPHS by Erin Monett, Ever Images Photography
