Warm Figs in Fig Caramel: A Recipe by Lex

"Take a slow, deep breath in through your nose, noting the scent of the compote — is it ambrosial, or getting a little too toasted?"

Lex (@raspberry_oil) is a dedicated home cook and mystery Renaissance woman. Read her full feature here.

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Ingredients

1 punnet of figs, de-stemmed & halved 
Ghee 
Lemon
Raw honey 
Cinnamon, cloves 
Vanilla bean paste 
Flaky sea salt

Directions

• Heat a generous amount of ghee in a pan on medium heat. Add figs, shaking to distribute. Leave them to brown for a moment. 

• Add a big pinch of sea salt and the juice of half a lemon. Stir in a spoonful of honey, a little vanilla bean paste, a few shakes of cinnamon & a whisper of clove. Take a slow, deep breath in through your nose, noting the scent of the compote — is it ambrosial, or getting a little too toasted? 

• Pour in a quarter cup of water, scraping any browned bits from the bottom of the pan with a spatula. Turn the heat up to medium-high; the compote will bubble vigorously and the juices should thicken. Keep adding splashes of water if the figs start to stick or burn. 

• The dish is ready when the figs have totally collapsed and their juices have thickened to the consistency of a rich caramel sauce. Transfer the warm mixture to your favorite bowl, top with fresh berries & as much yogurt as you desire.