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.