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Dessert
4 servings
15 minutes
28 minutes
Melissa’s Corporate Chefs
1 tablespoon butter
16 small figs, slightly over ripe
5 tablespoons granulated sugar
2 tablespoons Muscat Wine or other good quality dessert wine
1/2 cup pecans
1 tablespoon honey
4 teaspoons lemon juice
Black pepper
1/2 cup Crème Fraîche
Heat oven to 400 degrees F.
Coat a shallow baking dish with the tablespoon of butter and place figs in it, stem up. Sprinkle with 4 tablespoons of the sugar and add wine. Bake in preheated oven on center rack 20 minutes, basting occasionally.
Add pecans and sprinkle with remaining 1 teaspoon sugar.
Lower oven temperature to 300 degrees F and bake 6 to 8 minutes longer.
Transfer figs and pecans carefully to a serving dish.
Add honey to cooking juices and cook over low heat to blend. Spoon syrup over figs and sprinkle with lemon juice and pepper.
Set aside to cool and then refrigerate. Serve cold with crème fraîche.
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