Step 1

Wash and dry the fresh figs and lemon. Remove the stems, then chop the figs into small, uniform pieces. Zest and juice the lemon, reserving half of the zest, and measure the honey and balsamic glaze or balsamic vinegar.

Step 2

Add all ingredients except half of the lemon zest to a medium saucepan or skillet and stir to combine. Gradually bring the saucepan or skillet to medium heat, then reduce to low heat when the fig mixture begins to simmer.

Step 3

Cook for 10-15 minutes or until the figs have reduced in size and faded in color. The liquid should become thick and syrup-like in texture. Remove from heat, then stir in the remaining lemon zest.

Step 4

Allow to cool slightly, 10 to 15 minutes, and continue to thicken. Serve as a topping for ice cream sundaes or cobblers, grilled meats, or on a charcuterie platter or cheese board.