3 tablespoons mild honey
6 plump figs, trimmed and halved
1 1/2 tablespoons unsalted butter
4 tablespoons crème fraîche.
Note: The actual recipe also calls for four fresh thyme sprigs. I omitted it because I’m rarely able to make use of all the fresh herbs I buy and they end up going to waste.
Cut the stems off of your dates and cut them in half. Anywhere from 6-8 figs will work with these proportions, so don’t stress about how many figs your grocery store packages together.
The recipes calls for 3 tablespoons of honey, but what you’re essentially doing is covering the cut side of the fig in honey. Basically, fill the hole of each fig with honey. Once you’ve done that, put all the figs together and drizzle a little more honey over all of them.
Melt the butter over medium-high heat. Once the butter sizzles when you move the pan, put the dates in honey side down. Let them sit in the pan for 5 minutes. After 5 minutes, turn the dates over and let them cook for one minute on the other side.
Remove the dates to a plate. While still over heat, put 5 tablespoons of water in the pan to deglaze the honey. Use a wooden spoon to work the honey loose from the pan and into the water to make a sauce. Let this boil down for a minute or two. Pour it or spoon it over the figs, depending on how picky you are about presentation.
Serve with crème fraîche.