- 1/4 cup pistachios
- 12 fresh, firm figs, halved lengthwise
- Honey, for brushing
- Vanilla ice cream, for serving
How to make this recipe
Preheat the oven to 425°. Spread the pistachios in a pie plate and toast for about 5 minutes, until golden. Let cool slightly, then coarsely chop.
Brush the cut sides of the figs with honey. Heat a large nonstick skillet until hot. Working in 2 batches, cook the figs cut side down over moderately high heat until lightly caramelized, 30 seconds to 1 minute. Transfer the figs to a plate and top with the toasted pistachios. Serve warm, with ice cream.