Bart's Recipes
Rinse the fresh fig under cold running water and pat dry. Cut off the hard stem and divide the fruit with a knife into six or eight equal pieces. Set the cut figs aside for later use.
Heat a small skillet over medium-high heat. Add the pecans to the dry pan, without oil or butter. Toast the nuts for a few minutes until they darken slightly and become fragrant. Shake the pan regularly to prevent burning. Remove the pan from the heat and let the pecans cool briefly on a cutting board. Break or chop them roughly afterward.
Spoon the full-fat skyr into a breakfast bowl. Smooth the top slightly with the back of the spoon to create an even base. Distribute the reserved fresh fig pieces over the skyr.
Sprinkle the roasted pecans over the skyr and fig pieces. Drizzle the raw honey from a spoon in a thin stream over the bowl. Finish by sprinkling a pinch of cinnamon over everything and serve immediately.
