Honey roasted fig baked in frangipane with thyme-lemon sheep's milk yoghurt granita

Figs, oh how much I love figs! Just heavenly with goat's milk cheese, honey and a glass of cold white wine. But I must say, that marsala was made to be paired with figs, a match made in heaven! I was lucky to get some gorgeous purple figs, however they are so expensive this season! If you find some that are cheaper you can be sure that the quality is horrible. Anyway, less is more! Oh yes! Therefore I wanted to prepare those figs in a somewhat special way. Imagine a warm roasted figs that smells like honey and cinnamon sitting on top of a fragant frangipane with a touch of marsala. What's missing? Of course something cold! For example a goat's or sheep's milk yoghurt with honey, thyme and lemon zest! That's it!

Ingredients: 

for 5 figs

honey

ground cinnamon
for the frangipane:

45g butter

45 g icing sugar

45 g ground almonds

1 egg

1 tablespoon marsala

for the granita:

125 g sheep's milk yoghurt

50 g faisselle

1 twig thyme

zest of 1 lemon

1 tablespoon honey

Cut the top of the figs, then cut the top like a cross, almost down to the base. Preheat the oven to 170°C. For the frangipane whisk soft butter with icing sugar until fluffy, then whisk in the egg and the marsala. Finally stir in ground almond. Butter 5 oven proof forms that are about 1-2 cm bigger than the figs and put one tablespoon frangipane into each. Put the figs into the middle and sprinkle with ground cinnamon and honey. Turn down the heat to 160°C-ra and bake for 7-10 minutes.For the granita whisk together all ingredients (if you like add more honey, personally i think that it shouldn't be too sweet, because than it goes prefectly well with the fig-frangipane combination) and put it to the freezer. Whisk it up every 30 minutes until it gets ice, then break it up with a help of a fork.