Fresh figs are exceptionally hard to find around here. I’m not exactly sure, why, because our climate is perfect for the fig plant. Maybe I’m just going to the store at the wrong time of day. Maybe some old lady waits till she sees the truck and loads up the back of her Cadillac so she can make jam. Whatever the reason, I’ve never had much luck finding them. Most that we can find are dried and the fresh ones are crazy expensive. So when I happened to pass these by, I got really excited. I got some from a friend a few years ago and made some killer port wine figpote, but I’d never just given the fig a chance to be eaten plain without dumping a bunch of sugar on it. (I know – I dumped honey on it. But not a lot, really. And it seems okay when it’s not white sugar by the cupfuls in a huge jam pot.)
These figs are currently at Market Street and they are beautifully ripe. A fig is nearly an instant dessert without doing any fancy prep to it. It has such a luscious texture and the flavor is mellow and pairs well with so many things. So, with just a little work, you can escalate a simple fig into a high-end dessert you might get charged $12 for at a restaurant that claims to be “up-scale.” Not to mention, it’s wonderfully easy for a baby or toddler to eat, and it goes so well with wine, you might just feel like it’s the weekend in the middle of the week. Desserts can do that. And because this is a very sensible dessert, I’m giving you permission to eat it on a Tuesday, instead of waiting for the weekend.
Figs with Cream and Honey
4-6 fresh figs, depending on size
1/4 cup creme fraiche
1 tbs honey, plus more for drizzling
2 tbs roasted, salted pistachios
So, basically, the ingredients are the instructions. Wash the figs, slice them down the middle and remove the stems. Arrange them on a plate and whip up the creme fraiche with the honey until smooth and place in the center of the figs. Top the creme fraiche with the pistachios and drizzle the whole thing with extra honey and serve! Creme fraiche can be replaced by greek yogurt, fresh whipped creme, or even marscapone cheese. The pistachios were a last minute addition but they totally brought everything together and added real depth to the dish. In the tone of James Oseland, I give this dish 3 and a half starrrrrrs.