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Knockout Caramelized Figs

June 27, 2014

Caramelized Figs with Honey and Cheese

How do you improve on succulent summer figs? Pan-fry them with a touch of sweet, a hint of spice and a sprinkle of salty sheep’s-milk cheese. It’s a sensory overload fit for any hour of the day.

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2 tablespoons honey, plus more for drizzling
1 tablespoon fennel seeds, chopped
1 pound ripe fresh figs, halved
1/4 cup almonds, toasted and chopped
2 ounces sheep’s-milk cheese, such as Pecorino Toscano or manchego, shaved
Wheatmeal crackers (such as Carr’s), for serving (optional)

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1. Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.

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