Serves 4 people:
• 600 g pears (about 4)
• 350 g fresh figs (about 8)
• 500 g jam sugar
• juice of 1 lemon
• ½ cinnamon stick
• 60 g Lotus Biscoff biscuits
-
1
Peel the pears and cut them into small pieces. Wash the figs, remove the stalks and cut them into small pieces as well.
-
2
Put the fruit, the jam sugar and the lemon juice in a bowl and leave to marinate for 1 hour.
-
3
Then bring this mixture to the boil in a large pan, together with the cinnamon stick. Cook for 15 minutes until done.
-
4
Test a few drops on a cold plate to see if the jam has set. Cook for a further 5 minutes if necessary.
-
5
Put the jam into sterilised jars, leaving a gap of about 1 cm at the top.
-
6
Crush the Biscoff with a pestle and mortar. Add this to the jam and stir through carefully using a small spoon.
-
7
Seal the jars and place upside down to cool.
Mascarpone cream with Lotus Biscoff and strawberries
Surprise your guests with a luscious taste of summer, no matter the season. As long as you have berries at hand. But festively red strawberries are sure to please everyone.