Roasted Figs with Mascarpone and Fig Vinegar

Figs soften in the oven until their juices run into the dish, a spoonful of cool mascarpone waiting beside them. Laurent Agnès’s Fig Vinegar, rich and warmly spiced, deepens those juices into a glossy, sweet-tart sauce.

Serves 4 · 20 min

1. Heat the oven to 400°F (200°C), cut a cross in the top of 8 fresh figs and place them in a baking dish.
2. Drizzle with 1 tbsp honey and 1 tbsp of the fig vinegar, and roast for 10 to 12 minutes, until soft.
3. Stir 1 tsp honey into 1/2 cup (125 g) mascarpone.
4. Serve the warm figs with a spoonful of mascarpone and their cooking juices spooned over.

The star of this recipe: Fig Vinegar, by Laurent Agnès.