Figs are such a unique fruit. If you have ever eaten one fresh, then you know how special they are. Fresh figs are worlds apart from their dried and shriveled counterparts. Though dried figs do have their uses, I don't care for them at all. Once I had a fresh fig, I never looked back. I was lucky to have a friend who brought us figs and even a fig tree many years ago. Nowadays I seek them out in markets but they are nothing compared to tree-ripened figs with their almost honey-like flavor. Lately another friend has been bringing me figs and I could not be more grateful. I've been enjoying them all summer long.
I love eating figs raw when their practically covered in sticky nectar. I have also baked them into a tart, which I find mellows their flavor. This recipe tries not to cover up the unique flavor of figs. It's very simple. Yogurt, mixed with honey and cinnamon, gets drizzled onto cut figs that are then garnished with toasted pine nuts and mint. The honey in the yogurt sauce brings out the flavors of the figs even more. The pine nuts add crunch and the mint lends aroma. The ingredients give it a Mediterranean touch. Try it for dessert or breakfast.
Figs with Honeyed Yogurt
8 medium to large figs, any color
1 cup Greek yogurt, preferably whole milk
4 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons pine nuts, lightly toasted in a dry pan and cooled
1 tablespoon mint chiffonade
Cut figs into halves or quarters and arrange on a platter or 4 individual plates.
In a small bowl, combine yogurt, honey, and cinnamon. Dollop the mixture over the figs. Scatter over with pine nuts and mint. Serve immediately. Yield: 4 servings.