Honey Roasted Figs with Rosemary

Source: Micki Seibel, August 2014

Source: Micki Seibel, August 2014

This is a simple dessert that is easy to execute and one usually well liked by those who otherwise claim to hate figs. I think they hate figs simply because they’ve never had a good one. Too many times, figs are picked before they are ripe. It is one of the few fruits that will not ripen after it’s picked, and under-ripe figs are astringent and fibrous. Roasting will overcome this to bring out sweetness and flavor, but only up to a point. You still want to choose figs that are soft and delicate to the touch, have a deep and intense color, and have somewhat shriveled stems. Figs are only in season from late summer through the fall.

Ingredients

Source: Micki Seibel, July 2014

Source: Micki Seibel, July 2014

  • 1 lb fresh figs
  • 4-6 stems of fresh rosemary
  • 2 tbsp of red wine or Grand Marniere
  • 1 tbsp brown sugar
  • 2 tbsp honey
  • zest of 1 lemon

Instructions

  1. Preheat the oven to 400F degrees.
  2. Trim off the stem and cut each fig in half lengthwise.
  3. Combine the wine, brown sugar, honey, and zest and toss the figs in this mixture to coat.
  4. In a glass baking dish, place the figs cut side down in a single layer and place the stems of rosemary over them.
  5. Cover the baking dish with aluminum foil and bake for 20 minutes, or until the figs are softened and cooked through.
  6. Remove from the oven, discard the rosemary, and let cool before serving.

How to Not Screw It Up

  1. Pick good figs. If you don’t know how, read my opening paragraph. Good food starts with good ingredients.
  2. Rosemary is great with this recipe and readily available in your local grocery store. However, lavender is even better. A few snips from your (or a neighbor’s) garden, is a very aromatic addition to this desert.