Baked Figs with Whisky-Caramel Sauce


Just 4 ingredients combine to make this unusual and delicious dessert. Fresh figs are baked in a combination of honey and whisky until tender, then the poaching liquid is reduced with cream until it forms a creamy caramel. Simplicity itself, but richly rewarding!


8 large figs, preferably Brown Turkey variety
1/2 cup Jack Daniels or bourbon whiske
2/3 cup mild honey
2/3 cup heavy whipping cream


Position a rack in the lower-middle portion of the oven and preheat to 375 degrees F.

Place the whole figs (stems included, if any) in a small cast-iron skillet or baking dish just large enough to hold all the figs in a single layer. Combine the Jack Daniels and honey in a bowl and whisk until the honey has dissolved. Pour the mixture over the figs and place the pan in the oven. Cook until the figs are tender, 25 to 35 minutes, basting every 8 to 10 minutes with the whisky mixture. Remove the pan from the oven and carefully transfer the figs to a clean platter.

Add the cream to the whisky-honey liquid in the skillet and reduce over medium-high heat on the stovetop until the sauce has thickened and turned a golden caramel color, 15 to 20 minutes. Spoon some of the sauce onto each of 4 dessert plates. Arrange 2 figs per serving atop the sauce and serve warm.


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