Basil-poached figs with spiced mascarpone cream

Method

1 To make the mascarpone cream, stir the tub of mascarpone in a large bowl until creamy, then add the brown sugar, vanilla and cinnamon, and
mix well. In another bowl, whip the cream to form soft peaks, and then
fold into the mascarpone until evenly combined. Cover and put in the fridge until ready to serve.

2 Wipe the figs with a damp cloth and cut each one in half lengthways. Put the caster sugar in a heavy-based pan with the vanilla and lemon zest, and pour in 250ml (9fl oz) cold water. Heat gently, stirring, for about 5 min until the sugar dissolves.

3 Add the figs to the sugar syrup and cook over a low heat for 3 min. Turn the figs over and cook for a further 2 min on the other side; don't overcook or the figs will lose their shape. Remove the pan from the heat, add the basil leaves and set aside for a few minutes to allow the flavour to infuse.

4 Put two figs in each of the six glasses. Strain the poaching liquid and drizzle over the fruit. Serve with the mascarpone cream on the side.