How to make it

  • Rinse the figs and pinch off the stems.
  • Cut them in half and set aside.
  • Split the vanilla bean in half lengthwise and cut each half into 2 or 3 pieces.
  • In a small saucepan, combine the honey, water, vanilla bean and lemon zest over the lowest flame.
  • Stir to dissolve the honey and turn off the heat.
  • Add the figs, gently toss them in the honey mixture, and let them macerate, covered, for an hour.
  • After an hour, add the lemon thyme.
  • Turn the heat to very low and gently simmer the figs for 30 to 40 minutes, turning them carefully so that they don’t fall apart but are just cooked through.
  • Remove the pan from the heat and let them cool to room temperature.
  • You can eat the figs at once if you like, but they are even better if you leave them overnight to soak up the syrupy vanilla and lemon-infused juices they have exuded.
  • To serve, divide the figs between two bowls and spoon their pale pink syrup over them.
  • Serve with Greek yogurt, of course, and coffee. Very black.

Reviews & Comments 2

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  • mystic_river1 11 years ago
    hope you like them I do!
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  • scrumptious 11 years ago
    Yum! These look delicious and the recipe is one I haven't seen before. The recipe also looks like it has the perfect proportion of effort and pay-off - simple enough to make and fancy enough results to be worth the time. My favorite kind!
    Was this review helpful? Yes Flag

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