Recipe by Steve Sickenberger
Caramelizing the figs by broiling them helps to bring out their nutty flavor.
Top Review by Elmotoo
This is sooo outstanding..amazing...absolutely divine...I just can't say enough. A delicacy. Everybody loved it (well, except THE PICKY ONE who claims to not like figs this week). The figs were a bit crunchy from broiling, the honey was delicious, the cream kept it from being too sweet....heavenly. THANK YOU for posting. And THANK YOU to fellow Zaarite Rita L. for sending me lavender so I could make FINE recipes such as this.
- 1⁄2 cup honey
- 1 teaspoon grated lemon zest
- 2 teaspoons dried lavender blossoms
- 8 fresh figs, cut in half lengthwise
- 1 tablespoon fresh lemon juice
- 1⁄4 cup heavy whipping cream
Directions See How It's Made
- Combine honey, lemon zest, and lavender in small saucepan and bring to a gentle simmer.
- Continue simmering for 1-2 minutes stirring occasionally.
- Remove from heat and let stand for 10-15 minutes.
- Meanwhile arrange fig halves in a cake pan or on a baking sheet and broil, 4-6 inches from the flame, for 5-8 minutes or until they are bubbling and just slightly brown on top.
- Strain honey mixture into a small bowl and add the lemon juice.
- Pour heavy cream into a medium bowl and whisk until just slightly thickened.
- The cream should still be runny--you don't want to make whipped cream.
- Place approximately 1 tablespoon of the cream in the center of each dessert plate, arrange four fig halves on top of the cream and spoon the strained honey mixture over them.
- Garnish with fresh mint if desired.