Gratin of Fresh Figs

• about 12 figs, peeled and split in two
• 1–2 tbsp water
• green Chartreuse liqueur

Green or blackish-purple-skinned fall figs with deep red flesh are much better than the bland, yellowish-pink-fleshed summer figs, and they are much the best when picked ripe from the tree at the moment that filigree cracks begin to appear on the skin’s surface.

If only liquid cream is available, omit it.

Choose a gratin dish into which the half figs may be placed, side by side,