Instructions
Follow the steps and taste along the way.
Prepare the orange
Wash and dry the orange. Finely grate about 1 g of zest and squeeze out 15 ml of juice. Halve the figs lengthwise.
Toast the pistachios
Toast the pistachios in a small dry pan over medium heat for 2 to 3 minutes. Toss them frequently; once they become fragrant and begin to turn golden in places, transfer them to a plate and leave to cool.
Mix the orange yogurt
Stir the yogurt together with the honey, orange juice, grated zest, and salt. Taste it: it should be fresh and delicately salty, not overly sweet. Refrigerate it while you prepare the figs.
Caramelize the figs
Melt the butter in a wide pan over medium-high heat. Place the fig halves cut-side down and sprinkle them with brown sugar. Cook for 2 to 3 minutes without moving them, until the cut surfaces begin to turn golden and the juices are glossy. If the sugar is browning too quickly, lower the heat.
Finish and serve
Divide the orange yogurt among four plates. Arrange the warm figs on top and drizzle them with the pan juices. Sprinkle with the cooled pistachios and serve immediately, while the figs are warm and the yogurt is cool.
