Kate Zuckerman ’93



For the Streusel
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 cup all-purpose flour
2 oz. cold butter
1/4 teaspoon salt

For the Figs
1 pint black mission figs (approx. 14 to 16 figs)
1/3 cup + 2 tablespoons granulated sugar
3/4 cup medium dry Sherry
2 twists of orange peel

For serving
6 oz. creme fraiche


stainless steel bowl


For the Streusel
1)    In the bowl of a standard mixer with the paddle attachment or in a stainless steel bowl with two knives, toss the flour, sugars, and salt.  
2)    Cut the cold butter into 1/4-inch cubes and add the cubes to the dry ingredients.  Toss and mix the streusel until the butter chunks are coated and no larger than peas.  
3)    Allow the streusel to sit out on the counter for an hour to dry out before baking.
4)    Turn the oven to 350 F. and bake the streusel on a cookie sheet for 15 minutes.
5)    Remove the streusel from the oven and toss the crumbs around with a sharp spatula or two knives, breaking up any large chunks. Bake for another 10 to 15 minutes until the streusel browns. Remove it from the oven and toss it around with a sharp spatula a second time.  
6)    Bake for another 5 minutes and remove the streusel from the oven. Allow it to cool.

For the Figs
1)    Preheat your oven to 400 F.   
2)    Cut the stems off the figs and slice them in half. Lay them out in a nonreactive roasting pan, cut side up. The pan should be just big enough to hold all the figs cut side up.  
3)    Add the sherry, 1/3 cup sugar, and the two twists of orange peel. Place in the preheated oven for 20 minutes.  
4)    Remove the figs, and baste them with the cooking liquid. Sprinkle one tablespoon of sugar over the tops of the figs.  
5)    Bake for another 15 minutes and repeat with the second tablespoon of sugar.  Bake for another 10 to 15 minutes.  
6)    Remove the figs from the oven, baste them with the reduced cooking liquid, and allow them to cool. Discard the orange peel. Place four halves on a plate, drizzling the cooking liquid over the warm figs. Add a dollop of creme fraiche and a sprinkling of streusel over the figs and creme fraiche.
1)    The streusel can be made up to four days in advance.
2)     The figs can be roasted one day ahead of time, or earlier in the day before you serve them. In a 350 F. oven, reheat the figs in the sauce, spooning some of the reduced cooking liquid over the figs before heating.