Time 15m Number Of Ingredients 6 Steps:
Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.
Number Of Ingredients 7 Steps:
Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation. Add a dollop of mascarpone to the center of each fig half and set plates aside. Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.
More about “figs with honey and fresh cheese recipes”
Yield Makes 1 3/4 cups Number Of Ingredients 5 Steps:
In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving. Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.
