Serves 4 people
• 21.2 oz pears (about 4)
• 12.4 oz fresh figs (about 8)
• 17.6 oz jam sugar
• juice of 1 lemon
• ½ cinnamon stick
• 2.1 oz Lotus Biscoff cookies
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1
Peel the pears and cut them into small pieces. Wash the figs, remove the stalks and cut them into small pieces as well.
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2
Put the fruit, the jam sugar and the lemon juice in a bowl and leave to marinate for 1 hour.
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3
Then bring this mixture to the boil in a large pan, together with the cinnamon stick. Cook for 15 minutes until done.
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4
Test a few drops on a cold plate to see if the jam has set. Cook for a further 5 minutes if necessary.
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5
Put the jam into sterilized jars, leaving a gap of about 0.4 inches at the top.
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6
Crush the Biscoff with a pestle and mortar. Add this to the jam and stir through carefully using a small spoon.
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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.