Ingredients
1 cup dry white wine
3 tablespoons mild honey
18 small dried Black Mission figs (about 4 ounces)
1 thyme sprig plus 1 teaspoon thyme leaves, divided
18 salted roasted almonds
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Single-source NZ honey — glazes, finishing, antimicrobial properties
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rectangular molds for French almond-butter financiers
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Single-source NZ honey — glazes, finishing, antimicrobial properties
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Rectangular molds for French almond-butter financiers
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Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.