fichi al forno con crème fraîche
for 6
18 fresh, ripe purple figs
250 ml crème fraîche
90 ml thick honey
2 tablespoons water
120 ml grappa
Preheat the oven to 220°C/425°F/Gas 7.
Cut off the top stems of each fig and cut them horizontally in half. Choose a large ovenproof china dish in which the figs will fit snugly side by side, cut side up. Wet the bottom of the dish with the water, just to form a film, no more. Place the figs in as close together as possible. Drizzle a few drops of grappa over each. Spoon half a teaspoon of honey over each piece of fig and on top of that a teaspoon of crème fraîche.
Place the dish high up in the very hot oven for 5 minutes, or until the cream is slightly brown and the juices are running from the figs. Serve immediately.