Fig Compote

Recipe from: Good to the Grain, by Kim Boyce.

1/2 lb. fresh figs (Note: a pint basket is probably almost 1-lb)
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons honey
pinch of salt

Preheat your broiler.  Cut the stem off each fig, slice the fig in quarters, and set aside.  Add the butter, brown sugar, and honey to a cast iron or sauté pan.  Cook for about 1 minute over high heat, stirring frequently until the syrup starts to bubble.  Add the figs and stir to coat them.  Put the pan under the broiler to caramelize the figs.  Swirl the pan a few times during the five minutes that they are under the broiler to prevent burning.  They are done when the edges of the figs are dark and glossy, and the syrup is amber and slightly thickened.  Serve while still warm over ice cream, pancakes, yogurt, or scones!