Took me ’til the end of fig season, but after 4 or 5 batches I have these roasted figs just right! Thanks to my local Safeway produce clerk for ordering that last batch of figs for me. My advice: buy them ripe, they don’t ripen well off the tree. And use them the same day you bring them home (or if you are a lucky California-dweller, the same day you pluck them warm off the tree). Otherwise you will risk making some very expensive compost.
These were excellent in a kale salad along with some toasted walnuts. And over ice cream with the same. Figs plus walnuts is a win. Perhaps I will get that kale salad recipe up sometime, Fit and Fed can always use another kale salad and this was one of the best that I’ve made. But meanwhile, the figs:
- 1# figs, stemmed and halved
- 1 tsp. lemon juice
- 2 Tbsp. Madeira (or other sturdy fortified red wine)
- 2 Tbsp. good quality honey
- leaves from 1 sprig rosemary, 1 tsp. chopped.
- Preheat oven to 350.
- Place stemmed and halved figs in a medium or large sized bowl.
- Add lemon juice, madeira, honey, and rosemary to the bowl, gently toss.
- Place figs cut side down in a small baking dish, cover.
- Bake covered for 15 minutes and uncovered for 10-15 minutes.
For further reading on roasted figs try David Lebovitz’ recipe here.