This dessert is a fresh and light option for the end of a heavier meal, or to serve for those who don’t have a big sweet tooth. You can prepare the cashew cream a day or two in advance which makes the assembly of the dessert quick and easy.
Fresh Figs with Honey-Lemon Cashew Cream and Walnuts
Remove the stem off each fig and score a cross pattern down about 2/3rd of the fruit. Set aside in the refrigerator.
Drain and rinse the soaked cashew nuts, then add them into a blender. Add in the lemon juice, salt, honey and 1/2 of the water. Start to blend, scraping down when necessary, until it reaches a smooth consistency. It may require adding in the rest of the water.
Pour into a small bowl and stir in 3/4 of the lemon zest. Refrigerate for at least 30 minutes.
Using a spoon, or a piping bag fashioned out of a plastic storage bag, put about 1 tablespoon of cashew cream inside each fig, allowing for a little to come out like icing on top.
Drizzle each fig with a little melted honey and sprinkle walnuts and remaining zest on top.