12461 Roast Figs in the Style of the Pyrenees Serves 6 Wed Aug 06 01:08:02 -0700 2008 Sat Feb 07 23:52:49 -0800 2009 Licensed http://www.chow.com/recipes/12461 Sun, 08 Feb 2009 07:52:49 GMT During september and october, when small purple figs are available, you can transform them into these cool, sweet, peppery delights—crunchy on the outside, softly melting on the inside.

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  • Preheat the oven to 400°F. Butter a shallow, flameproof baking dish. Place the figs in it side by side, stems up. Sprinkle with ¼ cup of the sugar and 1 tablespoon water.
  • Bake the figs for 20 minutes, basting from time to time with the syrupy juices in the dish.
  • Scatter the walnuts over the figs; sprinkle the remaining 1 teaspoon sugar on top. Reduce the oven temperature to 300°F and bake for 10 minutes longer.
  • Transfer the figs and walnuts to a serving dish. Add the honey to the cooking juices in the baking dish. Set over low heat and cook, stirring, to blend. Spoon the syrup over figs. Sprinkle with lemon juice and pepper. Cover and refrigerate until chilled. Serve cold, with a bowl of crème fraîche on the side.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 1 tablespoon unsalted butter

    ]]>     18 small purple (black Mission) figs, slightly overripe

    ]]>     ¼ cup plus 1 teaspoon sugar

    ]]>     ½ cup shelled walnuts pieces

    ]]>     1 tablespoon chestnut or acacia honey

    ]]>     Juice of 1 lemon

    ]]>     2 or 3 turns of the pepper mill

    ]]>     Crème fraîche, as accompaniment

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