FIGGY DESSERT
Getready for a grown-up Newton.
Makes 8 servings
Prep: 15 minutes
Cook: 15 minutes
8 plump, ripe black mission figs
2 tablespoons unsalted butter
2 tablespoons honey
1/4 teaspoon finely grated orange
zest
⅛ teaspoon ground cinnamon
1 pinch salt
16 oat cakes, see note
1/2 cup vanilla creme fraiche
1. Slice: Rinse and gently dry figs. Snip off the hard nubs. Slice each fig in half lengthwise.
2. Melt: 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.
3. Roast: 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.
4. Build: Set one oat cake, bottomside up, on a dessert plate or saucer. Spread with 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 cover with a second oat cake, rightside up.
5. Serve: 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.