How to Make Figs and Crème Fraiche

With a sticky-sweet center, the ancient fruit of figs speaks the language of romance and love. In classical Greece, figs were often fed to lovers in preparation for nightly rituals, and the small Italian fig was the downfall of one of Rome’s most powerful men, Augustus Caesar, at the hands of a woman. Here, figs are given a simplified treatment to enhance their sweet, ripe texture. Figs are paired with nutty crème fraiche and drizzles of honey. This is a dessert best shared.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 or 5 fresh figs—there usually is a winter crop from Venezuela
• 1 cup crème fraiche
• ½ cup honey
• Honey
• Crème fraiche
• Figs

1. Look for medium-large figs that feel heavy for their size. Ask your grocer if you are unsure about which figs to buy. Figs should give slightly to squeezing, but not be overly mushy. Figs come into season during the summer months in North America, but a winter crop is often available during January and February.

2. Wash the figs well and cut the figs in half from stem to bud. Leave the stem on to make them easier to handle.

3. Place a large dollop of crème fraiche on the presentation plate and artfully cascade the cut figs around it, with the fruit propped halfway up on the crème fraiche. When presenting, showcase the cut-side up—that jewel-like inside is too captivating to hide.

4. Drizzle as much or as little honey as you like over the top of the figs and crème fraiche.

5. Place the honey in a small dish and drizzle as you eat the figs, if you prefer. Occasionally dip the figs into the crème fraiche.

Tips & Warnings

• If you can find it, you can also purchase commercial-made crème fraiche in a well-stocked cheese store.
• The skin of the fig is edible, but if it’s not to your liking you can scrape the pulp out with a spoon or your teeth.
• You can buy hard figs and ripen them by leaving them in a brown bag for a few days in a warm place.

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