The last figs are still on the tree. They won’t be for long. One way to enjoy this wonderful fruit is in a glorified French toast originating in Normandy (Brioche aux amandes).
- 1 cup blanched almonds, toasted and finely ground
- 4 tablespoons butter, room temperature
- ¼ cup honey
- 1 egg
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 medium loaf brioche
- 2 eggs, beaten
- 8 fresh figs, quartered
- 4 tablespoons butter, melted
- Powdered sugar, for dusting
- Using an electric mixer or food processor combine almonds, honey, egg, flour and salt until smooth. Chill.
- Preheat oven to 375. Slice brioche into 8 thick slices. Whisk eggs and 1 teaspoon water in small bowl and brush one side of brioche slices with egg wash. Place on rimmed baking sheet and spread each slice with 2 tablespoons almond crème, Top with figs, cut side up. Brush with butter.
- Bake until golden (18-20 minutes). Dust with sugar and serve.
This would make a wonderful brunch, with perhaps a Taft Street Pinot Noir to take it up another notch.