Farmers Market Feast: Honey Soaked Figs with Cardamom and Rose

Instructions

Combine honey and water in a medium sauce pan over low heat . Stir until honey dissolves. Add cardamom pods and rosebuds to the sauce pan and let steep for three minutes.

Add figs to the sauce pan and bring up to a simmer for about 5 minutes or until translucent, but not mushy.

Transfer everything into a clean airtight container and allow to cool with the lid off before refrigerating. Use figs and honey syrup to top yogurt, ice cream, or as part of a cheese board.

Figs and honey syrup will keep in the fridge up to 3 weeks.