A coffee cream or a Chartreuse cream would also go very well with this dessert, whose flavors of Provence make it one of my favorites. Prepared in advance, the figs will hold very well for a few days.
Toast the walnuts on a cookie sheet for 10 minutes. Remove and let cool. Process or chop them fine and combine with the custard. Let stand at least 3 hours.
Put the figs and red wine in a bowl and soak 1 hour. Transfer to a non-aluminum pot and add the thyme, sugar, and honey. Simmer over medium-low heat until the figs are tender, about 1 hour. Strain, reserving the figs. Boil the cooking liquid until reduced to a thick syrup. Return the figs to the syrup and let cool.
Whip the cream and fold into the walnut custard. Put the figs on plates. Pour the wine syrup over the figs and then spoon some walnut cream on top.
© 1986 Jeremiah Tower. All rights reserved.