Caramelized Figs With Lavender Honey And Cream Recipes

Steps:

• 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.
• 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.

Steps:

• Whisk honey, egg yolks, and salt in a large heatproof bowl set over a pan of simmering water until pale and thick, 3 to 5 minutes. Cool slightly. Whip cream to soft peaks. Whisk into honey mixture. Serve with figs and berries.

Steps:

• 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.

Steps:

• Preheat broiler.
• Arrange figs, cut sides up, in a large shallow baking pan. Sprinkle sugar evenly over fruit and broil 2 to 3 inches from heat until most of sugar is melted and deep golden in places, 3 to 5 minutes.
• Immediately serve figs over ice cream, drizzled with vinegar.

Steps:

• Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.