Recipe | Figs with honey + sea salt
The proper way to eat a fig, in society,
Is to split it in four, holding it by the stump,
And open it, so that it is a glittering, rosy, moist, honied, heavy-petalled four-petalled flower.
... Every fruit has its secret.
The fig is a very secretive fruit.
- D. H. LAWRENCE
This simple little dish shows off figs wonderfully - the honey brings out the natural sweetness of the figs and contrasts nicely with the tanginess of the natural yoghurt. The salt also adds a nice touch.
Serve this as part of breakfast - perhaps as a little breakfast dessert on the weekend after you've enjoyed a plate of poached eggs - on its own as a quick breakfast or as a snack to keep you going in the afternoon. You could even replace the yoghurt for mascarpone and creme fraiche to make this dish more decadent and serve it as a dessert.
Figs with honey + sea salt
4 fresh black figs
1/2 cup of natural yoghurt (or a mixture of mascarpone and creme fraiche)
1 tsp sea salt
Honey to taste
Place yoghurt on plate.
Halve figs - I like to rip them apart to roughen the dish up but you could also use a sharp knife.
Place figs around yoghurt on plate, cut side up to display their lovely colour and texture.