The Lynmar property indeed offers its bounty, supplying these Black Mission figs as well as the honey that's the base for the saucy drizzle. If you cannot find fresh figs, try the dessert with dried figs: Place 24 small stemmed, halved dried figs in a large saucepan with 3/4 cup fresh orange juice, 2 tablespoons honey, 1/4 teaspoon ginger, and 1/4 teaspoon vanilla; bring to a simmer. Simmer 3 minutes; cover, remove from heat, and let stand 15 minutes.
12 ripe Black Mission figs, stemmed and halved lengthwise
3 tablespoons orange blossom honey
3 tablespoons fresh orange juice
1/4 teaspoon grated peeled fresh ginger
1/4 teaspoon vanilla extract
4 large navel oranges, peeled and sectioned
1/2 cup heavy whipping cream
1 1/2 tablespoons superfine sugar
1 tablespoon Grand Marnier (orange-flavored liqueur)
Mint leaves (optional)
How to Make It
Preheat oven to 350°.
Arrange fig halves, cut side down, in a single layer in an 8-inch square baking dish coated with cooking spray. Combine honey, juice, ginger, and vanilla, stirring with a whisk. Drizzle honey mixture over figs. Bake at 350° for 10 minutes; turn figs over. Bake an additional 2 minutes. Remove from oven; cool to room temperature. Combine orange sections and fig mixture, tossing gently.
Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add sugar and liqueur; beat at high speed until stiff peaks form. Divide fig mixture evenly among 8 bowls; top each serving with about 2 tablespoons whipped cream. Garnish with mint leaves, if desired.