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.
People Who Like This Dish 2
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments