Compote of figs in rhubarb ginger syrup with Mascarpone – by Peter Gordon

INGREDIENTS

(serves four)

200g caster sugar
200ml water
2 julienned knobs of ginger
1 pink stalk of rhubarb thinly sliced
1 bruised stalk of lemon grass
4 very ripe figs halved
150g Mascarpone

METHOD

Boil the sugar and water. Put the ginger rhubarb and lemon grass into the syrup and boil until lightly thickened. Add the figs and simmer in the syrup for 45 seconds a little longer if they aren't quite ripe. Leave to cool.

Serve with a dollop of Mascarpone.

Peter Gordon