Pan Seared Figs With Candied Coffee Beans, Cashew Creme Fraiche, Honey And Sea Salt

1 cup coffee beans

1/4 cup sugar

1 cup cashews (that have been soaked for 2 hours)

1 cup filtered water 

1 tsp lemon juice

pinch of salt

10 figs, halved

1 tbsp grapeseed oil

toppings: sea salt and honey, chopped nuts (hazelnuts or pistachios)

Make the candied coffee beans by adding crushed coffee beans (you can do this with a ziplock and a rolling pin) to a medium skillet heated on medium high. Add sugar and stir frequently until the sugar is melted and the beans are coated. If you need to add a touch of water to help this process along, you can add a tablespoon or two but make sure that the water has evaporated before taking the pan off the heat. When coated, pour the beans out onto parchment paper and break apart any clumps. (This will make more than you need but the candied coffee beans will keep for 6 months in a sealed jar).

Make the cashew creme fraiche by blending cashews that have been soaked for 2 hours and drained/rinsed with filtered water in a high speed blender. If mixture is too thick, add a little more water until it’s the consistency of sour cream. When you’ve achieved the right consistency, add lemon juice and a small pinch of salt. This recipe will require just a few tablespoons so you’ll have lots left over.

Heat a large skillet on medium/high. Add grapeseed oil to the pan. When the pan is just about to smoke, add the figs flesh side down, and sear for about a minute until the sides become caramelized. Flip the figs and sear for another 30 seconds on the other side.

Arrange the figs on the plate, add a few tablespoons of the creme fruit and top with a small pinch of Jacobsen coffee salt (or just regular flake salt), a small drizzle (to taste) of smoked (or regular honey), the candied coffee beans, and a mix of toasted/chopped nuts (I used pistachio and hazelnut).