Caramelized Figs With Honey, Thyme and Crème Fraîche

By Alice Hart

Caramelized Figs With Honey, Thyme and Crème Fraîche
Andrew Testa for The New York Times
Total Time
15 minutes
Rating
4(116)
Comments
Read comments

Featured in: On the Road Again, and Cooking, Too

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 3tablespoons mild honey
  • 6plump figs, trimmed and halved
  • 1½tablespoons unsalted butter
  • 4fresh thyme sprigs, plus extra leaves for garnish
  • 4tablespoons crème fraîche
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

174 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 1 gram protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Ratings

4 out of 5
116 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

NoFoLaura

So I made this frozen yogurt a few days ago using Fage 2% plain: http://www.seriouseats.com/recipes/2014/06/best-easiest-frozen-yogurt-re... , and I thought, wow, I bet these figs would be great over that. Dialed back the butter a bit and omitted the thyme, but still AMAZING spooned over the frozen yogurt. The tartness of the Greek style yogurt played the same role as the creme fraiche. Will definitely make again.

Iris

A wonderful desert on a warm summer even with figs right out of our own garden. The finishing touch of a light meal with zucchini burgers, broccoli salad and roasted potatoes with carrots and fresh ginger. We love NYTime cooking in the Netherlands. Always inspiring. Thanks!

SusanIsStarving

Heaven. Make sure the figs are fresh and the honey is good - and don't be afraid to wait for the syrup to carmelize. You've got this.

Amanda

So I should have listened to my gut that said this would be a burnt mess… I’m scrubbing charred figs off the ceiling. Am I missing something? Medium high heat seems entirely too hot?

amy

Waste of good figs

noreen

I had 35 small figs from my backyard tree and this seemed the perfect way to use them. Other than subbing rosemary for thyme - because that’s what my neighbor grows - followed the directions. No complications but my husband had plenty of compliments. Loved them.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.