Bake figs pears with apricot jam honey and cream

Figs are abundant in my garden. Let’s explore the flavour of figs combined with pears, apricot jam and honey.

Today, no alcohol, and no poaching technique. It’s bake technique, with spices, apricot jam and honey. Jam added to make it presentable; balancing the tart and sweet, tinged with the faint scent of spice in baking the figs and pears.

This dessert is best with serve when you are serving a lighter dinner. It’s delicious and comforting dessert for cold day as well as any day. Let’s cook.


150 ml honey
150 g caster sugar
50 gm butter, cubed
60 ml orange juice (bottle, bought)
30 ml lime juice (bottle, bought)
1 cinnamon stick
6-8 black peppercorns
4 ripe pears, unpeeled, and cored
4 figs, removed stem and make 2 small cross cut and press to open
5 Tbs apricot jam (friend gave)

Cream Ingredients
125 g mascarpone cream
150 g yoghurt
1/2 Tsp vanilla extract
1/4 Tsp apricot jam


Preheat oven to 240 degrees C. Beat cream ingredients all together in a bowl until fluffy and you are happy. Place in fridge till needed.

Next stir apricot jam, honey, sugar, juices, black peppercorns and cinnamon in a baking pan large to fit halved pears and cut open figs.

Add butter, line around pan near pears cut-side down and figs gently press to shape like a flower standing up. Place pan in oven and turning halfway through, until tender caramelised about 20-25 minutes.

Remove pears and figs, place pan back in oven to reduce sauce a bit for 1-2 minutes in oven. Then use greased brush spoon some sauce and brush one side, till you see a strip of thick syrup.

Bring out cream, use ice cream scoop, scoop 2 scoops of cream; plop it onto brush over sauce one on top of the other. Place 2 halved pears next to the cream with cinnamon stick in between. Add a figs at the bottom of pears.

Drizzle some sauce over the pears and figs. Fill a bit of sauce in the figs. Serve with a brewed coffee or tea of your choice.

Note: Check the firmness of pears, you might need less time say about 15 minutes through baking. You may use lemon zest and juice in your cream. You might want to add 1 star anise in. You can use maple syrup, treacle syrup or glucose syrup. You may omit juices.