We remembered this recently while preparing our daily yogurt (usually topped with whatever fruit and nuts are in season and on hand) and decided to spend a few extra minutes to create something special. We caramelized some ripe figs in honey and rosemary until they were sweet and sticky, then spooned this over thick yogurt with a handful of pistachios, a light drizzle of fruity extra virgin olive oil, and a crumble of Halen Môn Gold, an oaky, smoked sea salt. Heavenly!
Despite seeming quite fancy, this recipe has minimal steps and time requirements. It does, however, rely upon good quality ingredients, from the yogurt to the olive oil and finishing salt. But you don't need much when it comes to the oil and salt – just a hint.
2 tablespoons honey
1 (4-inch) sprig fresh rosemary
6 figs, trimmed and halved
8 ounces plain or lightly sweetened yogurt
2 tablespoons toasted pistachios
Extra virgin olive oil
Flaky sea salt
Warm the honey and rosemary in a skillet over medium-low heat for about a minute.
Add the figs cut-side down and cook until soft and caramelized, about 2-3 minutes. Turn figs over and cook for another minute.
Divide the yogurt among two dishes and arrange the figs on top. Spoon some of the remaining honey over the figs.
Sprinkle pistachios on top, and then add a light drizzle of olive oil and a hint of salt.
(Images: Emily Ho)