Honeyed Figs

Ingredients

• 1.butter, enough to cover base of frypan; plus extra for toasting brioche
• 2.8 fresh figs, sliced
• 3.4 brioche, sliced from a whole loaf
• 4.honey, drizzled over figs
• 5.200 gram mascarpone or thick cream, to serve

Method

1. 1.Melt enough butter to cover the base of the frypan. Slice the figs and sauté them, cut side down, until golden brown, turning them occasionally.
2. 2.Meanwhile, butter and toast the slices of brioche.
3. 3.Drizzle honey over the figs and allow it to bubble up. Remove from heat.
4. 4.Serve figs on or beside the toasted brioche with mascarpone or thick cream.

Notes

• Recipe from 'Plates' cookbook, 'Sweet Plates' chapter. A South African cookbook clipping included in the collection.
• The number of figs you will need will depend on their size — 8 figs is the quantity on the card for 4 servings.
• No precise quantity given for butter or honey — use to taste and visual judgement.