Dump these in with 4 other ingredients and watch your husband go back for seconds and thirds.

This 5-ingredient slow cooker fig dessert is the kind of “dump it in and walk away” recipe that makes busy weeknights feel a little luxurious. Dried figs have deep roots in Mediterranean and Middle Eastern cuisines, where they’re often simmered in wine or honey until plush and jammy. Here, we borrow that idea but streamline it for the slow cooker: raw dried fig halves go straight into the pot with just four other pantry ingredients. A few hours later, you end up with soft, syrupy figs and a caramel-scented sauce that practically guarantees people will go back for seconds and thirds.

Serve the warm figs and their sauce spooned over vanilla ice cream, Greek yogurt, or simple pound cake. They’re also lovely alongside a slice of plain cheesecake or with a dollop of whipped cream. For a slightly more savory angle, pair the figs with a salty cheese like feta or blue cheese and a handful of toasted nuts. Leftovers are terrific chilled and stirred into morning oatmeal or spooned over ricotta on toast.

Servings: 6

2 cups raw dried fig halves (about 10–12 ounces)

Scatter the raw dried fig halves in an even layer over the bottom of a 3- to 4-quart slow cooker. The figs should mostly cover the base in a single layer; a little overlap is fine.

In a small bowl or measuring cup, whisk together the apple juice (or pear juice), brown sugar, and vanilla extract until the sugar is mostly dissolved and no large clumps remain.

Pour the sweetened juice mixture evenly over the figs in the slow cooker, making sure all the fruit is at least lightly moistened.

Dot the top of the figs with the small pieces of butter, spacing them around so they’ll melt and baste the fruit as it cooks.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, until the figs are very soft, plump, and surrounded by a glossy, syrupy sauce. If your slow cooker runs hot, start checking at the 2 1/2-hour mark.

Once tender, turn off the slow cooker and let the figs sit, covered, for 10 to 15 minutes. This rest helps the sauce thicken slightly and soak into the fruit.

Serve the figs warm, spooning plenty of the caramel-like sauce over each portion. For a richer dessert, add ice cream, yogurt, or cake underneath. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

For a boozy twist, replace 1/4 cup of the juice with port wine, Marsala, or a mellow red wine; cook as directed and be sure to let it simmer long enough that the alcohol taste softens. For warm spice, add 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground cardamom to the brown sugar mixture; a whole cinnamon stick can also be tucked among the figs and removed before serving. To make it dairy-free and vegan, swap the butter for 1 tablespoon of a neutral oil or coconut oil. For a slightly lighter dessert, reduce the brown sugar to 1/3 cup; the figs and juice will still provide plenty of sweetness. Food safety tips: Always use dried figs that are within their best-by date and free of visible mold or off odors. Keep the slow cooker covered during cooking so the temperature stays in a safe zone; avoid cooking on the WARM setting, which may not heat the contents sufficiently. Cool leftovers promptly and refrigerate within 2 hours of cooking. Reheat only the portion you plan to serve, and warm it gently on the stovetop or in the microwave until steaming hot.