Roast Figs in the Style of the Pyrenees from The Cooking of South West France by Paula Wolfert
During september and october, when small purple figs are available, you can transform them into these cool, sweet, peppery delights—crunchy on the outside, softly melting on the inside.
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Ingredients
- ½ cup shelled walnuts pieces
- Juice of 1 lemon
- ¼ cup plus 1 teaspoon sugar
- 1 tablespoon chestnut or acacia honey
- 1 tablespoon unsalted butter
- 2 or 3 turns of the pepper mill
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