Roasted Figs – Two Ways

Savory roasted figs are an excellent accompaniment to roasted meats; the sweet roasted figs can be served for dessert with either a soft cheese, like ricotta, or ice cream…or put them on a salad with a balsamic vinaigrette…or serve with crackers & cheese…or crusty bread with extra virgin olive oil & balsamic vinegar dipping sauce…apparently I could go on…

This is a great way to put up figs for the winter. Just pack them airtight and freeze. You could also cover them with some olive oil to keep the air out.

Roasted Figs - Savory
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Ingredients
  1. 1 lb Figs
  2. 1-2 T Balsamic Vinegar
  3. pinch of Kosher Salt
  4. 6 sprigs Rosemary
  5. 1/2 Chile Pepper, sliced
  6. Alternatively, Good Season's Italian Dressing, made with balsamic vinegar can be used instead of the vinegar, salt & herbs! Experiment!!
Instructions
  1. Wash and trim figs, then slice lengthwise.
  2. Combine balsamic, rosemary, chile slices, and salt in a bowl.
  3. Toss the figs in the balsamic, then lay them cut-side-down in a baking dish, or if you are cooking on a grill, use an oiled rimmed baking sheet.
  4. Roast at 400 degrees F for 20-30 mins, watching them for the perfect amount of caramelization.
  5. If you'd rather they be soft & juicy instead of browned and dry, cover them with foil and roast them for a shorter period of time.
The Plant Lady http://www.theplantlady.com/
Roasted Figs - Sweet
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Ingredients
  1. 1 lb Figs
  2. 4-6 sprigs Thyme
  3. 2 T red wine or other liquor (Grand Marnier or Cointreau)
  4. 1 T brown sugar
  5. 2 T honey
  6. 3 inches of fresh lemon zest
Instructions
  1. Wash and trim figs, then slice once lengthwise.
  2. Toss figs with the herbs, sweeteners, lemon zest, and liquor.
  3. Lay the figs cut-side-down in a baking dish, or if you are doing this in a barbecue, use a rimmed baking sheet.
  4. For soft & juicy figs, cover with foil and roast at 400 degrees F for 15-20 mins - until they are softened and cooked through.
  5. For firmer, caramelized figs, roast them uncovered for 30 mins at 400.
The Plant Lady http://www.theplantlady.com/

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