In a 4-qt. sauce pan with slide nonstick over medium high heat, add the honey.
Let the honey boil for 2 minutes, then add the berries. Turn heat to medium-low.
Cook the berries until they are completely broken down, about 15 minutes.
Add the lemon juice. Strain out the seeds.
Slice Sweet Cornmeal Cake
(goes with so much more!) into 1/2-in. pieces. Top with a scoop of Chevre Ice Cream
and drizzle the coulis around. Top with diced/sliced figs and a sprig of mint.