Late summer into early fall is fig season in New England. Figs don’t ripen after they’re picked, so buy them at their peak when they’re soft, round and about to burst. Minor bruises or tears are usually harmless, but avoid buying dry, cracked figs. Figs are deliciously sweet with a slight hint of honey and are a good source of calcium and potassium. These roasted figs can be served with a savory dish like chicken or pork. They can also be served with yogurt for a snack, or as dessert over your favorite vanilla ice cream.
- 1 pound fresh figs
- 2 tablespoons balsamic or sherry vinegar or for sweeter figs use a liquor such as Grand Marnier or Cointreau
- 1 tablespoon honey or to taste
- 3 1-inch strips lemon peel or a teaspoon of lemon zest
- Pinch of sea salt
- Preheat oven to 400º F. Slice the stem ends off the figs and slice each in half lengthwise. Place the figs into a large baking dish and toss with the vinegar (or liquor), honey, lemon zest and salt. Turn all the figs so they're 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 the figs are 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.