Go Back
Figs In Honey-Thyme Butter Sauce With Yoghurt

Figs in honey-thyme butter sauce with yoghurt

Cook Time 10 mins
Total Time 4 hrs 10 mins


  • 1 container (500g) plain yoghurt* (see notes below)
  • 450g (about 18 or so) figs
  • 2 Tbs honey
  • 2 Tbs water
  • 2 Tbs extra-virgin olive oil
  • 2 sprigs of fresh thyme
  • 2 Tbs unsalted butter
  • pinch of salt


  • Line a sieve with cheesecloth and rest it over a bowl that's slightly smaller than the sieve, so that there's space between the bottom of the sieve and the bottom of the bowl. Add the yoghurt, and allow to strain in the fridge for 4 hours up to overnight.
  • In a medium-sized pan over medium heat, stir together the honey, water, and olive oil. Add the thyme sprigs, bring to a gentle simmer, and cook for 3 minutes. Add the butter and cook another 2 minutes, until the butter is melted completely into the sauce. Remove the thyme sprigs and discard.
  • Halve the figs, and add them to the honey thyme sauce cut-side-down. Cook for 2-3 minutes, until softened. Gently flip (I find chopsticks helpful for this) and cook for another half minute.
  • Divide the yoghurt into 4-6 bowls, and top with the figs. Spoon the warm sauce overtop, and be generous with it! Best eaten right away, but swirled-together leftovers with some granola make a lovely breakfast too.


If you don't want to bother thickening your yoghurt by straining it overnight, just purchase some thick, plain Greek yoghurt or skyr. I made this with goat milk yoghurt (that I had leftover from another recipe), and although I loved the flavour, I found it didn't thicken up especially well, so I'd just go with regular yoghurt if you can.