Recipe by spatchcock
Mmmm! I made this over the weekend as a project---I made some energy bars for my fiance and had figs left over. This is wonderful, VERY fast and VERY easy!
Top Review by COOKGIRl
This was not star rated because I didn't read the recipe title clearly. I don't like fresh figs. I used dried figs and what a delicious treat! I only used 1/4 teaspoon brown sugar and let the butter melt in the pan until it started to have a nutty scent. Served with real whipped cream and smoked salt almonds. I also added a small pinch of ground cardamom, too and warmed it up with the butter. Made for The Lands of Figs and Apricots' recipe tag game in NA*ME forum.
- 29.58 ml butter
- 12 ripe fresh figs, halved lengthwise
- 59.14 ml brown sugar (you might want to add more...I did!)
- 236.59 ml blanched slivered almond, toasted
- heavy cream (to garnish, optional, but the best part)
Directions See How It's Made
- Melt the butter in a large skillet over high heat.
- Add the fig halves and sprinkle liberally with brown sugar.
- Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
- Sprinkle with toasted almonds and garnish with heavy cream.