FIGSANDWICHES

Prep: 15 minutes Cook: 15 minutes Makes: 8 sandwiches

8plump, ripe blackmission

figs 2tablespoonsunsalted

butter 2tablespoonshoney ¼ teaspoonfinelygrated

orangezest ⅛ teaspoonground

cinnamon

1pinch salt

16oat cakes, seenote ½ cupvanillacremefraiche

1. Slice: Rinse and gently dry figs. Snip offthe hard nubs. Slice each fig in half lengthwise.

Heat oven to 425. Measure butter, honey, zest, cinnamon and salt into a small baking pan, just large enough to hold the figs, face down, in a single layer. Slide the pan in oven. When butter has melted, swirl it with the honey, zest and spice.

Lay figs, face down, over the honey butter. Return pan to oven and roast, spooning juices over the figs once or twice, until figs turn tender, about 15 minutes.

Set one oat cake, bottom-side up, on a dessert plate or saucer. Spreadwith 1 to 2 tablespoons creme fraiche. Settle on two roasted fig halves, cut-side up. Spoon on some of the tasty fig syrup. Leave open-faced, or coverwith a second oat cake, right-side up.

These make messy, but delightful, warm dessert sandwiches.

Note: Somewhere between a cookie and a cracker, lightly sweet oat cakes can be found in the grocery store cheese section or shelved with crackers.