Figs with Homemade Crème Fraîche and Honey
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This is a very simple and elegant dessert. Add toasted, shelled pistachios for a little crunch.
Hands-on: 15 minutesTotal: 15 minutes
- 1 cup heavy cream
- ¼ cup buttermilk
- ¼ cup honey
- 12 ripe mission figs, stems trimmed and quartered lengthwise
- ¼ tsp. ground cardamom
- To make crème fraîche: Combine cream and buttermilk, cover with cheesecloth, and let sit at room temperature for 8–24 hours. Refrigerate after that.
- To serve, drizzle 1 tablespoon of honey into each serving dish. Divide cut figs among the dishes; add a dollop of crème fraîche to each and dust with cardamom.