Baked Figs with Honey and Whiskey

submitted by rcoen

1/4 cup hazelnuts
1/4 cup honey
1/4 cup Scotch or other whiskey
8 large or 12 small Mission figs, stemmed
Butter-flavor spray
Mint sprigs for garnish (optional)

Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea
towel and rub them against each other to remove skins. Chop and set
aside. Raise oven temperature to 500 degrees F. Combine honey and Scotch
in a small sauce pan and bring to a boil, stirring. Turn off heat.
Meanwhile, cut figs in half, lengthwise. Spray an gratin dish large enough
to hold all the figs in one layer with butter-flavor spray. Put in figs,
cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts.
Bake 7 to 10 minutes, depending on size, or just until they soften but are
not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4
serving plates. Spoon pan juices over figs. If desired, put a mint sprig
in the middle. Yield: 4 servings.



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