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.
- 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
- Preheat the oven to 400F degrees.
- Trim off the stem and cut each fig in half lengthwise.
- Combine the wine, brown sugar, honey, and zest and toss the figs in this mixture to coat.
- In a glass baking dish, place the figs cut side down in a single layer and place the stems of rosemary over them.
- Cover the baking dish with aluminum foil and bake for 20 minutes, or until the figs are softened and cooked through.
- Remove from the oven, discard the rosemary, and let cool before serving.
How to Not Screw It Up
- Pick good figs. If you don’t know how, read my opening paragraph. Good food starts with good ingredients.
- 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.