Stuffed Baked Figs

Fresh figs are a fruit I associate with wonderful frivolousness. They're expensive and rare but so very delicious, stange, seedy watery soft sweet fruit. This is a quick way to elevate them to a light dessert.

8 to 12 fresh figs

2 Tbsps (1oz/28gr) butter, softened

2 Tbsps sugar

¼ cup pistachio or almond flour (or briefly run through a blender)

2 Tbsps flour

1. Heat the oven to broil. 
2. Cut a cross from the top about three-quarters of the way down into the figs. 
3. Mash together the butter, sugar, ground pistachios and flour and chill for 1 hour.
4. Divide chilled filling into as may balls as you have figs, and wedge into cross-cut of each. Broil a few minutes, until the nut mixture is golden and the figs are hot. 
5. Serve with whipped cream or crème fraîche.