Time 15m Yield 4 servings Number Of Ingredients 5 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.
Yield 4 servings Number Of Ingredients 5 Steps:
Spoon honey over cut sides of figs. Heat a large heavy skillet over a medium high flame. Add butter. Throw in thyme sprigs and then figs, cut side down. Cook undisturbed for 3-5 mins to caramelize. Turn figs over and cook 1 minute more. Transfer figs to plate. Return skillet to heat and add about 5 T water. Simmer, scraping the caramelized honey. Pour this sauce over figs and serve warm with spoonfuls of creme fraiche and extra thyme leaves to garnish.
Time 35m Yield 2 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Cut a small “X” in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes. Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands. In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine. To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.
Time 35m Yield 8 figs with sauce, 4 serving(s) Number Of Ingredients 6 Steps:
Trim the stems off the figs and make a small hole in the top. Combine water, honey, cloves and allspice in a pot and bring to a boil. Put figs in the pot and simmer, covered for 15 minutes, until almost done. Remove figs and reduce sauce for 10 minutes. Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes. Stir in balsamic vinegar (if using).
Time 10m Number Of Ingredients 5 Steps:
Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes. Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.
Time 15m Number Of Ingredients 6 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.
More about “caramelized figs with honey thyme and crème fraîche recipes”
Yield Serves 4 Number Of Ingredients 8 Steps:
In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest.
