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Caramelized figs with honey turn fresh figs into a sticky, jammy dessert that feels elevated without being fussy. Sliced figs are seared in butter until golden, brightened with lemon, and finished with honey for a warm, glossy sauce.
Spoon on a little crème fraîche for contrast; the mix of rich, tangy, and sweet hits just right.
This is an easy, naturally sweet dessert made with honey instead of refined sugar, and it comes together quickly in one skillet. It also works beautifully as an appetizer when paired with savory prosciutto and crisp crackers, letting the caramelized figs lean more sweet-savory than dessert.
Here’s Why This Caramelized Fig Recipe Works
Honey before the pan: Drizzling the figs first helps the cut sides caramelize quickly, creating a golden, jammy layer.
Lemon keeps it sharp: A hit of citrus cuts the richness and keeps the dish from tipping into cloying.
Flexible to serve: The balance of sweet, rich, and tangy flavors lets this work as either a dessert or an appetizer.
Big flavor, little effort: With just a few simple steps, the figs turn deeply caramelized and flavorful, making the dish feel special without any extra work.
Recipe Tips
Choose ripe but not mushy figs: Look for figs that are soft with a little give, but not leaking or overly fragile.
Use a heavy skillet: Even heat helps the figs sear cleanly without burning the honey.
Don’t fuss with the figs: Let them sit cut-side down until fully caramelized, then flip once.
Scrape the pan: When you add the lemon juice, stir and scrape to pull up all the browned bits.
Serve right away: The figs should be warm, the sauce silky, and the crème fraîche cold.
Mind the heat: Medium-high heat works best. Too low and the figs soften without browning; too high and the honey can scorch.
Finishing salt for the win: A small pinch of flaky salt at the end sharpens the sweetness and pulls everything together.
If you’re in the mood to keep baking with figs, my fresh fig cake is another simple way to let ripe figs shine in a more classic dessert.
Ingredient Notes
Fresh figs: Any variety works here. Look for figs that are ripe with a little give but still hold their shape so they caramelize instead of collapsing in the pan.
Honey: This recipe relies on honey for sweetness and caramelization, so use one you enjoy the flavor of. A mild, floral honey keeps the figs front and center.
Butter: Butter adds richness and helps the figs brown evenly. Unsalted butter gives you more control, especially with the flaky salt added at the end.
Lemon juice: Fresh lemon juice balances the sweetness and lifts the sauce. Bottled juice won’t give you the same brightness but it works in a pinch.
Crème fraîche: Cool, tangy crème fraîche keeps the dessert from feeling too sweet and adds contrast when spooned over the warm figs.
Flaky sea salt: A light sprinkle at the end sharpens the sweetness and brings all the flavors into focus. Use it sparingly.
Caramelizing fruit is one surefire way to bring out its natural sweetness and give it an even deeper flavor. We’ve used that method to make our Grilled Pineapple and even these Roasted Strawberry Yogurt Popsicles.
Easy Caramelized Figs
This is the kind of recipe that proves simple ingredients can still feel special. With just one skillet and a few easy steps, fresh figs turn into something deeply caramelized, balanced, and worth lingering over.
Serve it warm, finish with crème fraîche (or vanilla ice cream) and flaky salt, and let the flavors speak for themselves.
For more ways to enjoy figs, try our Goat Cheese Custard with figs, Fig Jam or this Frangipane Fig Tart.
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Honey Caramelized Figs with Crème Fraîche
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Ingredients
- 12 fresh figs, any variety
- ¼ cup honey
- 4 tablespoons butter
- ½ cup fresh lemon juice
- 4 tablespoons crème fraîche
- large-flake sea salt (such as Maldon)
Instructions
- Rinse the figs under cold tap water and pat dry with a paper towel.
- Slice each fig in half, lengthwise, place on a plate and drizzle the cut side with the honey.
- Heat a heavy-bottomed skillet or pan over medium-high and add the butter. When the butter has melted, place the figs, cut side down, in the melted butter.
- Cook the figs for 5 minutes without moving them, then carefully turn them over and cook for another minute. Remove the skillet from the heat, spoon the caramelized figs into glass goblets or dishes.
- Return the skillet to the stove. Heat the butter and juices until bubbly, then pour the lemon juice into the skillet. Bring to a boil while stirring and scraping the pan bottom.
- Lower the heat and simmer the sauce until slightly thickened, continuing to stir and scrape the bottom.
- Remove the skillet from the heat and spoon the sauce over each serving of figs, add a heaping spoon full of crème fraîche and a pinch of flaky sea salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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