Recipe: Fresh Figs with Mascarpone, Honey and Pistachios

As a cook and food lover, this time of year is my absolute most favorite.  And if I had to choose, my favorite late summer fruit would be figs. This easy recipe for Figs with Mascarpone, Honey and Pistachios is simple in preparation and decadent in flavor.

This time of the year farmers’ markets and grocery stores are filled to the brim the most amazing produce. Tomatoes and eggplants are in full force as well as all sorts of beautiful stone fruit and strawberries.  But to be honest, I am most excited about the figs that started their very short season.

Why Fresh Figs Are the Perfect Late Summer Fruit 

I was always a little intimidated by figs for some reason. They seemed fussy and not worth the hype. That was until I tried my first fig and I was hooked. Now especially when they are in season, I can’t get out of the grocery store without snagging a pint.

Figs are lusciously sweet with a unique taste and texture  – chewy on the outside, sweet and creamy on the inside with just a little crunch thanks to the seeds.

There are a lot of different ways to eat figs—they are great on flatbread with arugula and prosciutto, you can bake them into a pie or galette, you could wrap them in bacon and grill them or simply broil them with some feta and top with mint. But my all-time favorite way to eat them, which might also be the simplest, is to serve them with mascarpone cheese, honey and pistachios.

This recipe is easy and delicious and is perfect for a late summer party or dinner al fresco. Best part is, there is no need to turn on an oven for this recipe. The figs and the mascarpone cheese do all the work for you. Enjoy!

Variations on the Recipe 

One of the best things about this recipe—aside from how simple it is—is how easy it is to customize based on what you have on hand or your personal taste. Here are a few delicious variations to try: 

• Swap the Mascarpone:
  If you can’t find mascarpone or prefer something lighter, try full-fat Greek yogurt for a tangier profile or ricotta for a slightly grainier, milder option. Even a dollop of crème fraîche can work beautifully. 
• Change Up the Nuts:
  Pistachios add a buttery crunch, but you can easily substitute with toasted almonds, walnuts, or hazelnuts. For a sweeter take, candied pecans or cocoa-dusted almonds add an extra layer of flavor. 
• Add a Fruit Twist:
  Complement the figs with thin slices of stone fruit like peaches or plums, or scatter in a few fresh berries for color and brightness. 
• Drizzle Something Different:
  Instead of honey, try a drizzle of maple syrup or a balsamic reduction. You could even add a touch of orange blossom water or rose water to the cheese mixture for a floral lift. 
• Sprinkle on Extras:
  Finish with a pinch of flaky sea salt, fresh mint, or a dusting of cinnamon or cardamom for a subtle aromatic boost. 

These simple swaps let you keep the spirit of the dish while making it your own—perfect for impressing guests or keeping things fresh every time figs are in season. 

Finding the Right Wine and Fig Pairings 

This no-cook fig recipe is rich, creamy, and lightly sweet—making it a natural partner for wines that balance fruitiness, acidity, and elegance. Here are a few La Crema wines that pair beautifully: 

• La Crema Sonoma Coast Chardonnay
  The bright acidity and citrus notes in this Chardonnay cut through the richness of the mascarpone, while its subtle oak and vanilla echo the honey’s sweetness. A refreshing and sophisticated match. 
• La Crema Monterey Pinot Gris
  With its fresh pear, lemon zest, and floral hints, Pinot Gris complements the fig’s delicate sweetness and adds a crisp contrast to the creamy base. 
• La Crema Monterey Rosé
  Rosé is a versatile choice for fruit-forward dishes. This one brings notes of wild strawberry and orange blossom that enhance the figs and honey without overpowering the dish. 
• La Crema Anderson Valley Pinot Noir
  If you prefer red wine, go for something delicate and earthy. This Pinot Noir offers notes of blueberry, violet and baking spice—creating a beautiful bridge between the figs and toasted pistachios. 

Whether you’re hosting a late-summer gathering or just treating yourself to a seasonal snack, pairing this fig dish with a glass of La Crema wine adds an elegant finishing touch. 

FAQs 

What do fresh figs taste like?
Fresh figs are sweet and mildly earthy with a unique texture—soft and jammy inside, slightly chewy outside, and delicately crunchy from the seeds. 

Do you need to peel fresh figs before eating?
Nope! The skin of fresh figs is totally edible. Just rinse them gently and slice them in half or quarters for serving. 

What can I use instead of mascarpone?
Greek yogurt, ricotta, or crème fraîche all make great substitutes for mascarpone, depending on whether you want something tangy, light, or rich. 

How do I know when fresh figs are ripe?
Ripe figs should feel soft to the touch and may have a slight droop at the stem. Avoid figs that are hard or have broken skin. 

Can I make this recipe ahead of time?
You can prep the mascarpone mixture in advance, but it’s best to assemble the dish right before serving so the figs stay fresh and the nuts stay crunchy. 

What kind of honey works best in this recipe?
Any good-quality honey will do, but floral varieties like orange blossom or wildflower honey add a lovely touch.