This stylish dessert requires little preparation, and you can easily halve or double the recipe to serve fewer or more diners. Give the figs a gentle squeeze to check for their ripeness; they should be quite soft. Serve the figs with toasted pecan halves and small wedges of Gruyère or fontina cheese.
1/2 cup marsala
1 (3-inch) cinnamon stick
3 black peppercorns
1 tablespoon honey
6 fresh Black Mission figs (about 8.5 ounces), halved
How to Make It
Combine first 4 ingredients in a medium saucepan. Bring to a boil; cook 7 minutes or until syrupy. Add figs; cook 1 minute or until thoroughly heated.
Fresh figs need very little adornment and cooking, thanks to their subtle, sweet flavor and dense texture. For a quick, pleasurable ending to a meal, serve figs raw, or gently simmer them in a sauce for just a few minutes. Figs are available twice a year, with the first crop available from June through July, and the second crop coming in early September and lasting through mid-October.