We live in the San Francisco bay area, and so have access to an overabundance of figs when the neighborhood trees ripen. I'm always looking for more good ways to eat or preserve figs to ensure we make the most of this short season.
Step 1: Tools and Ingredients
smear of butter
12-20 ripe figs (not too squishy - we'll be baking them)
1/3 cup sugar
1/2 cup water
1/4 cup Grand Marnier, Cointreau, or other orange liquor (or interesting liquor of your choice, 80proof or higher)
1 cup heavy cream
1 tablespoon liquor (same type as above)
2 tablespoons sugar
8 inch fry pan, oven and stove safe (or similarly-sized pan)
electric mixer or beaters
rubber spatula (optional but handy)
Step 2: Bake figs
Butter pan, stab the bottoms of the figs so they'll drop juices, and arrange figs so they're close but not touching. I could probably fit a few more figs in this pan, but we've already eaten the rest.
Sprinkle over 1/3 cup sugar, and 1/2 cup water.
Bake at 325F for about 30 minutes, basting every 10 minutes with pan juices. Poke your figs - if they're not cooked through, bake a little longer. The timing is pretty flexible.
Step 3: Make whipped cream
Whip 1 cup heavy cream, 1 Tablespoon liqueur, and 2 Tablespoons sugar until cream is nice and thick, forming moderately-stiff peaks. Add a sprinkling of any spices you like - I'm fond of allspice with figs, but your mileage may vary.
Chill until ready to serve.