Late summer into early fall brings fig season! This time of year I eat figs almost every day. You can find figs at your local farmer’s market or at your supermarket. Figs don’t ripen after they’re picked, so buy them at the peak of ripeness when they are soft, round and about to burst.
These roasted figs can be served with a savory dish like pork or chicken or can be served with yogurt and granola for a snack. Roasted figs over vanilla ice cream would work too!
- 1 pound fresh figs
- 1-2 tablespoons balsamic or sherry vinegar or for sweeter figs use a liquor such as Grand Marnier or Cointreau
- 2-3 tablespoons honey
- Three 1-inch strips of fresh lemon peel or 1 -tablespoon of lemon zest
- Pinch of sea salt
Preheat oven to 400ºF. Slice stem end off the figs and slice each in half lengthwise. Toss the figs in a large baking dish with vinegar or liquor, honey, lemon zest and salt. Turn figs so all are cut side down in a single layer.
For figs that are softer and juicier, cover the baking dish tightly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through. For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through.
When done, remove the baking dish from oven, lift off the foil, and let the figs cool completely. The roasted figs can be stored in the refrigerator for up to one week. Serves 6-8
Source: David Lebovitz