Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds

There are so many delicious ways to eat figs -- just as they are with a little honey, grilled or broiled with prosciutto and goat cheese, poached in wine...This one is a little different and super easy. The crushed almonds give a nice crunch that really finishes nicely.

Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds

1 pint ripe figs
2 tablespoons butter
2 tablespoons finely grated Parmigiano-Reggiano cheese
3 tablespoons balsamic vinegar (I suggest white for green figs and traditional for purple figs)
2 tablespoons toasted almonds, crushed

Rinse figs and pat dry. Slice off pointed tops and make a X incision about 3/4 inch deep in each fig.
Melt the butter in a saucepan over medium heat and saute figs for 2 or 3 minutes -- until they begin to spread. The figs should be heated through but not really cooked.
Remove figs to a plate and place a small  amount of cheese into each.
Add vinegar to butter remaining in the saucepan and reduce to a thick syrup.
Drizzle figs with balsamic syrup and sprinkle with almonds.