Chablis & Honey-Poached Mission Figs with Whipped Fromage Blanc Tartines

Instructions

1. 1

   Using a sharp paring knife, gently score a tiny 'X' on the blossom base of 1 lb fresh Black Mission figs so they drink up the aromatics without bursting. Using a vegetable peeler, take wide ribbons of zest from 1 Meyer lemon, then halve and squeeze to collect 2 tbsp fresh Meyer lemon juice.

   4 min

   Tip: Scoring the base keeps the fig skins intact while letting that fragrant poaching liquor penetrate right to the jammy core.

2. 2

   In a shallow 10-inch skillet or saucier, combine 0.5 cup dry white wine, 0.25 cup water, 0.25 cup wildflower honey, 2 tbsp fresh Meyer lemon juice, the wide lemon peels, 4 sprigs fresh lemon thyme, 1 fresh California bay leaf, and 0.25 tsp whole black peppercorns. Bring to a gentle simmer over medium heat for 3 minutes until fragrant and the honey has fully dissolved.

   3 min

   Tip: Keep the heat moderate; you want to awaken the herbs and citrus oils before introducing the delicate fruit.

3. 3

   Turn heat down to low so the surface is merely quivering with tiny, lazy bubbles—true poaching temperature, around 165°F. Stand 1 lb fresh Black Mission figs upright in the skillet. Spoon the warm aromatic broth over their shoulders continuously, poaching gently for 8 minutes until the fruit is warm, plump, and yielding to the touch. Carefully transfer the figs with a slotted spoon to a shallow dish.

   8 min

   Tip: Never let this boil, or the skins will slip right off. Gentle poaching preserves their gorgeous teardrop shape.

4. 4

   While the figs bathe, place 1 cup fromage blanc, 0.25 cup crème fraîche, the remaining 1.33 tbsp wildflower honey, 0.5 tsp orange blossom water, and 0.25 tsp flaky sea salt into a bowl. Whisk vigorously for 2 minutes until glossy, airy, and billowy. Set aside at cool room temperature.

   4 min

   Tip: The combination of tangy fromage blanc and velvety crème fraîche keeps the tartines bright rather than cloying.

5. 5

   Fish out the bay leaf, lemon peel, and thyme sprigs from the poaching pan. Increase heat to medium-high and simmer the remaining liquid for 5 minutes, swirling occasionally, until reduced by half into a glossy, jewel-toned, slow-bubbling fig syrup.

   5 min

   Tip: Watch closely near the end so the honey sugars do not scorch; it should coat the back of a spoon lightly.

6. 6

   Simultaneously, heat a large cast-iron skillet over medium heat and melt 2 tbsp unsalted European-style butter. Add 4 slices crusty country levain bread and toast for 2 to 3 minutes per side until golden-brown, buttery, and crackling crisp on the edges while remaining tender in the center.

   5 min

   Tip: A good cultured butter provides that irresistible bistro crunch that anchors the floral fruit.

7. 7

   Place a warm slice of toasted levain onto each plate. Generously billow the whipped fromage blanc across the toast. Halve or quarter the warm poached figs and arrange them over the dairy. Spoon the warm reduced honey-wine syrup over the figs, then scatter with 3 tbsp toasted hazelnuts, fresh thyme leaves, and the remaining 0.25 tsp flaky sea salt. Serve straight away.

   3 min

   Tip: Serve immediately while the contrast between warm, buttery toast, cool tart cheese, and warm poached fruit is at its peak.