Makes 6 servings

For rosemary honey:

2 cups honey

2 tablespoons fresh rosemary, chopped

For figs:

9 ripe figs (Black Mission and Kadota) sliced in quarters

Vanilla ice cream

Pour honey in a double boiler or in a bowl over pan over a water bath. Stir in rosemary. Bring water to a boil and heat honey for 15 minutes. Remove from heat and cool.

Arrange three fig pieces per bowl with one scoop of vanilla ice cream. Drizzle the rosemary honey over figs and ice cream and serve.

<em>Coming up: garlic guru Yael Bernier of Bernier Farms in Geyserville; heirloom vegetable aficionados Jill Adams and David Moring of Crescent Moon Farm in Santa Rosa; veteran vegetable grower Lazaro Calderon of The Patch in Sonoma.

Staff Writer Diane Peterson can be reached at 521-5287 or</em>