These roasted, sticky figs are everything. By everything I mean they are both sweet and savoury, sinfully good and go with just about everything and anything. Serve alongside a cheeseboard, on top of yoghurt, ice cream, in a salad, piled atop toast or with grilled meats. Rich red meat in particular pairs so perfectly here. Try a slow-roasted lamb leg with these sweet figs and bitter, lemony greens.
The balsamic vinegar helps to balance the syrupy sweetness of the figs by adding some sour. It also concentrates the flavour of the figs, really helping to bring out the best in this decadent fruit.
Jammy, rich and absolutely gorgeous, these baked treats are yet another reason to go to town when the short fig seasons strike. I make a big tray at a time so that I have more than I need and can add them generously to dishes.
Roasted, Sticky Figs
Course: Side, Breakfast, sweetsDifficulty: Easy6
servings5
minutes20
minutesIngredients
9 large ripe figs
1 tbsp clear honey
1 tsp aged balsamic vinegar
1 orange juiced and zested
4 sprigs rosemary
pinch sea salt
Directions
- Heat the oven to 180°C and line a baking tray with baking paper.
- Halve the figs and place them cut-side up on the tray. Drizzle the honey and balsamic vinegar and orange juice on top. Sprinkle over the salt and lay the rosemary sprigs on top.
- Place in the oven and bake for 15 minutes or until the figs have deepened in colour, look sticky and deep purple pan juices have been released.
- Add the orange zest at the very end. Leave to cool and store in a sealed tub in the fridge.
