Mandared posset with honey & balsamic grilled figs

by Luke Mackay

A sweet blood orange dessert from Luke Mackay

While I was working with Jock Stark and Son last week, I came across a wholly new (to me) product: mandared oranges, full of sweet juice and sunset red when you cut them in two. The first thing that came to me was a posset, perfectly accompanied with some of Jock’s delicious figs.  

Read about my day with Jock here.


300ml double cream
60g caster sugar
3 blood oranges
1 tbsp honey
1 tbsp balsamic vinegar
½ tsp cinnamon
2 fresh figs, cut in half lengthways 


Mix together the cream and 60g sugar in a saucepan and set over a low heat. Gradually heat the mixture to boiling point and continue to simmer for 3 mins.

Take the pan off the heat and strain the mixture into a bowl. Leave to cool for 30 mins.

Zest one of the oranges and juice 2 of them. Pour the juice into the cooled cream mixture and add the zest. Whisk together thoroughly. Pour into a wine glass or similar and chill in the fridge for 2-3 hours.

Peel the third orange carefully and cut 4 thin slices from the middle. Garnish each posset with a slice.

Mix together the honey, balsamic and cinnamon and brush the flesh of the fig halves with the glaze. Place under a very hot grill for 5 mins, until beginning to caramelise. Serve with the posset.

Recipe and image: Luke Mackay