Figs are an acquired taste/texture. One that I acquired after spending a week last Summer posted under my cousin Monica’s fig tree, working real hard at wiping it clean. While figs from a Trader Joe’s in Seattle labeled “California Figs” are NOT the same as figs from a tree above your head in the Golden State, I’m trying to make it work. In doing so, I’ve been looking into all the ways I can consume them. Exhibit A: ROASTED!
Googling “roasted figs” is a dangerous and slippery slope because in said Google search, the words “goat cheese,” “ice cream,” and “spiced caramel” will appear in recipes and suddenly you’re having a panic attack because HOW ARE YOU SUPPOSED TO DECIDE? Consider this recipe as a gateway recipe to all of the subsequent fig-ventures you can embark on in the future. It is versatile and can be used for both desserts and savory entrees! I chose to serve these sweet treats with ice cream, but they’d be great on a salad or next to roasted chicken.
About a pound of fresh figs (I used green figs)
2 tablespoons of red wine
2 tablespoons honey
1 tablespoon brown sugar
About 2 tablespoons of lemon zest. Good luck measuring that.
What to do
- Preheat oven to 400 degrees
- De-stem the figs and slice length-wise
- In a bowl, combine all ingredients and toss figs around to coat
- In a baking dish, place figs guts down, then pour in the honey/wine mixture
- Bake for 20 minutes, let them cool for an additional few, then serve on your vessel of choice!