Figs with Rose Yogurt, Passion Fruit + Hazelnut

If I could be any fruit, it would be a fig.

This is one of my favorite lazy breakfasts of late, requiring only the barest minimum of effort on my part at the start of the week. I find passion fruit at my bodega from time to time, which I love not only for its dreamy floral taste but the crunch the seeds provide. This is particularly ideal if you are as useless before coffee as I am. I prep a larger batch on Sundays to tide me over til Saturday.

Figs with Rose Yogurt, Passion Fruit + Hazelnut

Ingredients:

1/2 pint of very ripe figs
1/2 cup hazelnuts
1 Cup Greek Yogurt
1 Tbs. Lemon Juice
1/2 Teaspoon Rosewater
2 Passion fruits (optional, but so worth it!)
2 Tbs. of Honey, with more to taste
Flaky Sea Salt

Directions:

1. Preheat oven to 275.
2. On a large sheet pan, roast hazelnuts in the oven for 15-20 minutes until they're nicely toasted on the outside. Transfer the hazelnuts to a clean dishtowel and wrap them up. Let them sit for 10 minutes. This will help them shed their bitter skins. Once they've had a little time in their dishtowel sauna, rub the hazelnuts together inside the towel. The husks should slip right off. Remove hazelnuts and allow to cool completely. 
3. Meanwhile, in a medium bowl, whisk the yogurt, lemon juice, rosewater and honey together until smooth. 
4. Halve a half pint of figs and set aside. Scoop out the flesh of the passion fruit into a small bowl.
5. When the hazelnuts are cool, pulse them in a food processor with the blade attachment until they are coarsely ground. You want it to be more of a crumb than a meal, so you have some nice crunchy texture.
6. To serve: Divide the yogurt evenly between two bowls. Top with the figs, Passion Fruit, and Hazelnut Crumb. Drizzle more honey on top, if you're so inclined. Sprinkle over each bowl a pinch flaky sea salt.

Serves 2 handily, or 1 very greedy person.