Ripe figs turn soft and juicy in the pan, coated in a thin layer of syrupy honey and balsamic. Serve them lukewarm with cool almond cream and toasted almonds for a dessert with just the right contrast.
Figs are naturally sweet and soft, with tiny seeds that add a light crunch. In the Netherlands, fresh figs are easiest to find in late summer and early autumn; choose ones that yield gently when pressed but aren’t bruised or split. Since they don’t stay firm for long after picking, this is a handy dessert for ripe fruit that should be eaten soon. Allow one and a half figs per person for dessert after a meal, or two per person if you want to serve a generous portion.
A frying pan gives the figs warm, lightly browned cut sides in just a short time without the flesh falling apart completely. Halve them just before cooking so they keep their juice. Honey adds a rounded sweetness, while balsamic brings acidity and a dark, fruity note. Use regular balsamic vinegar, not reduced balsamic glaze: it’s often already sweeter and thicker. Let the liquid in the pan reduce only briefly, until it clings to a spoon. If it bubbles too vigorously, the honey can darken quickly.
The almond cream is whipped cream mixed with a little white almond paste. First stir the paste until smooth with a small splash of cream; this prevents hard lumps in the whipped cream. The almond adds a soft, marzipan-like flavor that goes well with the figs, while the unsweetened cream keeps everything from feeling too heavy. Don’t have almond paste? Use a tablespoon of smooth almond butter and taste before adding any extra sugar. The flavor will be less sweet and a little nuttier.
Toast the almonds in a dry pan and keep an eye on them: thinly sliced almonds brown quickly. Sprinkle them over the dessert just before serving so they stay crisp. The figs can be warm, but let them sit off the heat briefly before placing them with the cream. That way, the cream won’t melt straight away and the contrasts stay clear: warm, juicy fruit, cool cream and a crisp finish.
Serve the figs on small plates with some of the honey-balsamic liquid from the pan. A simple butter cake or crisp cookie can go alongside if you want a more substantial dessert, but it isn’t necessary. You can make the almond cream a few hours ahead and keep it covered in the fridge; briefly whisk it again before serving if it has become a little firmer. It’s best to cook the figs just before serving: once cooled, they become softer and lose their fresh contrast with the cream.
Toast the sliced almonds in a dry frying pan over medium heat for 2–3 minutes, until golden brown. Transfer to a plate and leave to cool.
In a bowl, stir the almond paste until smooth with 2 tablespoons of the cold cream. Pour in the rest of the cream and whip until soft and fluffy. Keep chilled.
Halve the figs lengthwise. Heat a frying pan over medium heat and place the figs cut-side down in the pan. Cook for 2 minutes.
Carefully turn the figs over. Add the honey and balsamic vinegar and simmer gently for 2–3 minutes. Spoon the liquid over the figs until they are soft and the liquid is slightly syrupy.
Divide the almond cream among four plates. Arrange the figs on top, spoon over the warm balsamic liquid and finish with the toasted sliced almonds.
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