Caramelized Figs With Honey, Thyme and Crème Fraîche
Published June 28, 2011
Andrew Testa for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
3 tablespoons mild honey
6 plump figs, trimmed and halved
1 ½ tablespoons unsalted butter
4 fresh thyme sprigs, plus extra leaves for garnish
4 tablespoons crème fraîche
Nutritional analysis per serving (4 servings)
29 grams carbs; 20 milligrams cholesterol; 174 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 7 milligrams sodium; 1 gram protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spoon the honey over the cut sides of the figs. Heat a large, heavy skillet over a medium-high flame. Add the butter — it should sizzle briskly when it hits the pan. Throw in the thyme sprigs, followed by the figs, cut sides down. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute.
- Step 2
Transfer the figs to a plate. Return the skillet to the heat and add about 5 tablespoons water. Simmer, scraping the caramelized honey with a spoon. Pour this sauce over the figs and serve warm with generous spoonfuls of crème fraîche and a few extra thyme leaves.
Private Notes
Comments
A wonderful desert on a warm summer even with figs right out of our own garden. The finishing touch of a light meal with zucchini burgers, broccoli salad and roasted potatoes with carrots and fresh ginger. We love NYTime cooking in the Netherlands. Always inspiring. Thanks!
So I made this frozen yogurt a few days ago using Fage 2% plain: http://www.seriouseats.com/recipes/2014/06/best-easiest-frozen-yogurt-re... , and I thought, wow, I bet these figs would be great over that. Dialed back the butter a bit and omitted the thyme, but still AMAZING spooned over the frozen yogurt. The tartness of the Greek style yogurt played the same role as the creme fraiche. Will definitely make again.
served as an appetizer with goat cheese instead of creme fraîche and everyone swooned.
Amazing recipe! If anyone is wondering if this is good with burrata instead of creme fraiche, the answer is absolutely. And if anyone is wondering if this is still good if you get a little timid with the caramelization so the figs are more soft than crusty, and the syrup is slightly thinner than you'd like it to be next time, the answer is still ABSOLUTELY.
Don’t omit the thyme. Subtle but valuable ingredient
So I should have listened to my gut that said this would be a burnt mess… I’m scrubbing charred figs off the ceiling. Am I missing something? Medium high heat seems entirely too hot?