Honey Cream With Vanilla-Roasted Figs Honey Cream With Vanilla-Roasted Figs

Image: Jeff Coulson | Food Styling: Claire Stubbs | Prop Styling: Catherine Doherty

Since honey is the star of this silky cream, use a flavourful variety such as clover, orange blossom or wildflower. Thyme may seem like an unusual addition, but floral honey and grassy thyme are perfect partners. This dessert has the consistency of a soft pudding. Serve with crushed amaretti cookies or toasted almonds.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2012


Honey Cream:


Honey Cream: In heatproof metal bowl, whisk together 1 cup of the cream, egg yolks and honey. Set bowl over saucepan of simmering water; cook, stirring, until mixture is thick enough to coat back of spoon, about 15 minutes. Strain through fine sieve into large bowl. Place plastic wrap directly on surface; let cool. Refrigerate until cold, about 1 hour.

Whip remaining cream; fold into honey mixture. Refrigerate until cold and mixture can mound on spoon, 3-1/2 to 4 hours.

Meanwhile, in bowl, stir together sugar, honey, vanilla, thyme, lemon zest and salt. Cut figs in half lengthwise and add to bowl; toss to coat. Scrape into 8-inch (2 L) square baking dish; turn figs cut side down. Cover with foil.

Bake in 400°F (200°C) oven until fork-tender, 20 to 25 minutes. Let cool in pan on rack until liquid reabsorbs into figs, about 20 minutes. Serve warm or at room temperature with honey cream.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 37 mg
  • Sugars 28 g
  • Protein 4 g
  • Calories 442.0
  • Total fat 32 g
  • Potassium 280 mg
  • Cholesterol 238 mg
  • Saturated fat 19 g
  • Total carbohydrate 40 g


  • Iron 6.0
  • Folate 10.0
  • Calcium 9.0
  • Vitamin A 31.0
  • Vitamin C 3.0
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Baking & Desserts

Honey Cream With Vanilla-Roasted Figs