In this recipe we make a basic cashew cream, then swirl in some high quality balsamic to compliment the delicate skins, flavorful sweetness and seedy texture of fresh Black Mission Figs. Then we top it all with raw pistachio for crunch.

This can be thrown together rather quickly if the cashew cream is made ahead of time. Make extra to have in fridge for another meal as it is a versatile addition to both sweet and savory dishes. The cashews are best to soak overnight for a creamier texture, but can sit in hot water for just 1-2 hours as well. Here we go …

Ingredients

1 Basket Fresh Organic Black Mission Figs ( Brown Turkey Figs also work)

1/2 c raw cashews

1/4 c filtered water (+water for soaking cashews first)

1-2 T high quality balsamic

Raw Pistachios - a handful

To make the Cashew Cream ::

In a bowl, add the cashews and enough water to cover by about an inch and let sit overnight. When done soaking, strain the water out and rinse with fresh water. Add the soaked cashews along with new filtered water (amount written in recipe) to a high speed blender with a pinch of flaky sea salt, then blitz until creamy + smooth. Add Cashew Cream to mason jar & place in fridge while preparing figs.

Figs ::

Wash + dry figs. Remove the stiff stem & cut lengthwise, then cut lengthwise again. Lay out your quarters on your work surface. Remove chilled cashew cream from fridge and into a bowl, spoon the amount of cashew cream to make a nice dollop on each fig. Drizzle balsamic in to the cream per taste and stir to combine well. Place a dollop of balsamic cream on each fig then top with pistachio. Transfer to serving platter, drizzling more balsamic over the top if desired. Enjoy!