Figs are plentiful during early fall and I love using them for sweet and savory concoctions. This one could not be simpler and is a crowd pleaser. The tangy Blueberry Lemon Chef Butter and the sweetness of fresh figs combine to make a rich, unctuous dessert.
Serves 6
Ingredients:
18 ripe figs
1 roll Blueberry Lemon Chef Butter
Granola or chopped almonds (optional)
Method:
Preheat the oven to 350F. Cut 8 medallions of Chef Butter and then cut the medallions in quarters. Cut a X on top of the figs taking the knife about a quarter way down the fig. Place the figs in an oven proof dish and insert a piece of Chef Butter in each fig. Surround the figs with the remaining Chef Butter and bake for 15 to 20 minutes until the butter is melted and the figs are soft. Remove from the oven and place 3 figs on each plate. Sprinkle with granola, (I used my homemade blueberry granola) or chopped almonds. Serve warm.
You can also bake the figs in individual ramekins as you see in the picture.
