There’s a quiet poetry to figs — soft, honeyed, and fleeting. Their season is short, but their presence lingers — that deep, floral sweetness that feels like the last kiss of summer meeting the first whisper of fall.

Whether you love to cook or simply love beautiful food, figs meet you where you are. From a restaurant-worthy plate drizzled with crème anglaise to a simple bowl of fruit and honey, these recipes are a love letter to the season — moving from elegant to effortless so everyone can join in the celebration.

From the refined and artful…

• Crispy Prosciutto-Wrapped Figs with Crème Anglaise, Lemon Balm Blossoms & Chocolate Balsamic

 …to the quietly luxurious…

• Figs and Berries with Crème Anglaise

…to fresh, bright simplicity…

• Arugula, Arkansas Black Apple & Fig Salad with Fig Vinaigrette

…and finally, the cozy crowd-pleaser.

• Baked Brie with Figs, Walnuts & Honey

Each one captures a moment — elegant or everyday — where figs make life a little more beautiful, and every cook (and non-cook) can savor the season.

As I said before fig season is brief, but its flavor — unforgettable. I hope these recipes will grace your family table often. As you Set the Table with Love.

Crispy Prosciutto-Wrapped Figs with Crème Anglaise, Lemon Balm Blossoms & Chocolate Balsamic

Serves: 4

Ingredients:

• 8 ripe figs, halved

• 8 thin slices prosciutto

• 1 tablespoon extra virgin olive oil

• 1 teaspoon chocolate balsamic glaze

• Lemon balm blossoms or micro basil, for garnish

Crème Anglaise:

• 1 cup whole milk or half-and-half

• 3 large egg yolks

• 3 tablespoons sugar

• 1 teaspoon pure vanilla extract

Instructions:

1. Prepare the Crème Anglaise: In a small saucepan, heat milk over medium until steaming. In a bowl, whisk egg yolks and sugar until pale. Slowly pour warm milk into the yolks while whisking constantly. Return to pan and cook on low heat, stirring until it thickens slightly (coats the back of a spoon). Remove from heat and stir in vanilla. Cool completely.

2. Crisp the Prosciutto: Heat olive oil in a pan over medium-high. Fry prosciutto until crisp, about 1 minute per side. Transfer to paper towels; reserve the cooled olive oil.

3. Wrap & Warm: Wrap each fig half with a crisp prosciutto slice. Lightly drizzle the reserved prosciutto oil over them.

4. Plate: Spoon Crème Anglaise onto each plate. Arrange the wrapped figs, drizzle with chocolate balsamic, and finish with lemon balm blossoms.

Elegant, salty-sweet perfection — like a dessert and appetizer in one bite.

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Figs and Berries with Crème Anglaise

Serves: 2

Ingredients:

• 4 fresh figs, quartered

• ½ cup fresh blackberries

• ½ cup blueberries

• ½ cup Crème Anglaise (see above recipe)

• Toasted almonds or pistachios, for garnish

• Fresh mint leaves

Instructions:

1. Arrange figs and berries in a shallow bowl.

2. Pour chilled Crème Anglaise over the fruit.

3. Garnish with nuts and mint.

Light, luscious, and sophisticated — like breakfast at a French patisserie.

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Arugula, Arkansas Black Apple & Fig Salad with Fig Vinaigrette

Serves: 4

Ingredients:

• 5 cups baby arugula

• 2 Arkansas Black apples, thinly sliced

• 6 fresh figs, quartered

• ¼ cup shaved Parmesan

• ¼ cup toasted walnuts

Fig Vinaigrette:

• 2 tablespoons fig preserves

• 1 tablespoon Dijon mustard

• 2 tablespoons apple cider vinegar

• ¼ cup extra virgin olive oil

• Sea salt & cracked black pepper

Instructions:

1. Whisk vinaigrette ingredients together until smooth.

2. In a large bowl, toss arugula with apples, figs, and walnuts.

3. Drizzle with vinaigrette and top with shaved Parmesan.

 Peppery, sweet, and tangy — fall’s crisp abundance in one bite.

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Baked Brie with Figs, Walnuts & Honey

Serves: 6

Ingredients:

• 1 (8-ounce) wheel of brie

• 4 fresh figs, quartered

• ¼ cup chopped walnuts

• 2 tablespoons honey

• Fresh thyme sprigs

• Puff pastry (optional, for wrapping)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Place brie on parchment-lined baking sheet. Top with figs, walnuts, and thyme. Drizzle with honey.

3. Bake for 10–12 minutes until gooey and warm (wrap in puff pastry if desired for extra decadence).

4. Serve with toasted baguette slices or crisp apples.

The kind of dish that gathers people — simple, sensual, and effortlessly beautiful.

Enjoy!