Caramelized Figs with Roquefort, Honey and Pistachios

Tis Black Mission Fig season here in Santa Barbara and the farmer’s market this week was full of ripe basketfuls. Perfectly firm, perfectly soft, these guys didn’t have an ounce of mush about them. I sprinkled them lightly with sea salt then dredged them in super fine sugar. They were seared in a hot pan with butter for a couple of minutes and served with a creamy, tart Roquefort blue, honey, balsamic, and pistachio’s.

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1 Comment

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One response to “Caramelized Figs with Roquefort, Honey and Pistachios

  1. Complete heaven! This would be my all-time favorite dessert!

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