What could be more Provencal than this recipe for Honey Glazed Figs with Yogurt and Lavender Essence from Lynn Gray of Bijoux – Little Jewels from the kitchen. Provencal cooks should of course feel free to substitute Provence figs for the Californian figs mentioned!

Figs are luscious and sweet with a slight chewiness and crunch. Adding a honey glaze and cool creamy yogurt or ricotta cheese you have available, along with the essence of lavender is a simple way to elevate these jewels.

Serves 2

4 tablespoons honey
4 ripe California figs, sliced in half lengthwise
12 ounces plain Greek yogurt or ricotta cheese
1/4 teaspoon dried culinary lavender flowers

Heat honey in a small skillet over a medium heat. Add figs, cut side down, cook for about 5 minutes, until the honey bubbles and the figs begin to soften; remove from heat. Using a mortar & pestle, grind the dried lavender flowers to a fine powder.

To serve, divide yogurt or ricotta between two bowls, then top with warm figs and honey glaze. Sprinkle a very small pinch of the lavender essence powder and serve.

COOK’S NOTES: Apricots and small peaches also may be used. The warm honey glazed fruit can also be served over ice cream. Dried culinary lavender flowers are sold online and at some gourmet markets. Lavender is a very strong herb, use just a very small pinch for a subtle floral essence.

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