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1
Make creme fraiche: pour heavy cream and buttermilk into a clean jar, stir to combine. Add lavender buds and stir again. Let sit uncovered in a window sill, stirring and tasting occasionally for about two days or until thickened and pleasantly tangy. Skeeved out? Don't be. The acid in the mixture prevents bacteria from growing.
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2
Once the creme fraiche is thick and tangy strain out lavender with a fine mesh sieve. Store in a clean jar in the fridge until use.
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3
Grill figs: Lightly brush the cut side of the figs with olive oil and oil the grate of the grill well.
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4
Light the wood chips (I use the sort where you can just light the whole bag), and when the grill is very hot (you should only be able to hold your hand over it for a few seconds), arrange the figs cut side down on the grate.
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5
Wait a few moments, maybe ten seconds, and then start flipping the figs with tongs, starting with the ones that went on first. There should be grill marks, if not, leave them a moment longer. Grill on the other side a few moments more and remove to a platter.
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6
Lightly whip one cup of the cold creme fraiche by hand with two tablespoons of honey just until it reaches soft peaks.
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7
Divide the figs up amongst two to four plates (two big helpings or four light ones!), dollop the creme fraiche on top, drizzle with honey, and serve.
