The title of this recipe may be Yogurt With Caramelized Figs, but the dish is really so much more... It's rosemary-scented honey, it's toasted pistachios, it's the trace of your favorite olive oil and finishing salt. It's luxury for breakfast, brunch, or dessert — and don't wait for a special occasion to make it. Prime fig season is here, so treat yourself to this sensory delight!
Yogurt, olive oil, and salt are familiar partners in dips and sauces, but the unusual combination of these ingredients in a sweeter dish was inspired by our favorite Seattle restaurant, Sitka & Spruce. When we visited this summer, their velvety house-made yogurt topped with warm dates, pomegranate molasses, olive oil, salt, and chile pepper put us in a state of bliss.
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.
Yogurt With Caramelized Figs
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.