Caramelized Fresh Fig Trifle SERVES 8
BJ loves this fast and easy dessert that is light but still decadent. It is the perfect fusion of her Southern roots and the cuisine of her adopted country Belgium, home of the Biscoff cookie. 4 tablespoons butter 2 pints fresh figs, washed and sliced in half 5 tablespoons local raw honey 32 ounces plain Greek yogurt 1 8-ounce package cream cheese, softened 6 tablespoons agave syrup 1 package plain Biscoff cookies, broken into uneven crumbs toasted sesame seeds, for garnish
1. Melt butter in a skillet over mediumhigh heat. Add figs and saute for 2 minutes to render some liquid. Add honey and saute a few minutes more until honey is thickened and the fruit lightly caramelized (like fig preserves). Remove from heat and set aside. 2. In a bowl, combine yogurt, cream cheese and agave syrup. Set aside. 3. In individual glasses or a clear trifle bowl, layer cookie crumbs, then yogurt mixture and then figs. Repeat until all the ingredients are used and the cups are full, ending with a layer of cream and some cookie crumbs to garnish. 4. Refrigerate until fully chilled, 1 hour or more. Top with a sprinkling of toasted sesame seeds just before serving. september 2017 | mobilebaymag.com 29