I was reading “The Fruit Yotam Ottolenghi Longs to Cook With,” in The New York Times. Yotam shares lots of ways to use fresh figs - sliced in salads, top ice cream, and a warm fig and chocolate cake recipe. We also love to make this fig appetizer with endives, prosciutto, and whipped blue cheese for parties.

We had a big bag of figs and almost everything to make the cake on hand. Clayton said, “It’s meant to be.” The recipe uses two bowls and a saucier pan. You cook the cake in the same pan in which you prepare the caramel and figs. We made a few of our own changes. For example, we used Greek yogurt in place of the heavy whipping cream. It’s healthier, right?

If you can't get fresh figs, just replace the figs with a different fruit. However, if figs are in season and available to you, try it!