This year, the fig season seems to be lingering longer than usual, which suits me just fine. Typically, figs have two seasons: one in late summer and another starting in mid-fall. The latter crop tends to be tastier, and as the season progresses, prices drop with the increasing abundance. During a recent trip to the market, I intended to purchase some figs when I stumbled upon a vendor offering them for €5 (~$6) per crate. Without hesitation, I eagerly gathered them up, albeit struggling to fit the abundance into my shopping bag, and made my way home.
Whenever I purchase fresh fruit, I often encounter the question, "What are you planning to do with them?" It's as if people assume I'll be crafting tarts, ice cream, jams, or chutneys, which I occasionally do. However, the truth is, when you slice into ripe figs and see the jam-like sap oozing out, it's nearly impossible to resist indulging in them just as they are.
.jpeg)
Yet, the attractively priced figs were ripe and at their prime—some teetering on the edge of overripeness (those were promptly devoured, as I detest food waste and relish perfectly ripe figs, making it a double win). A portion found its way into a tart (I experimented with a twist on a classic recipe), but the remainder demanded my immediate focus. Thus, I delved into my archives to resurrect a recipe I shared long ago, one tailored for figs in their seasonal glory, involving oven-roasting.
When selecting figs, it's best to aim for those nearing ripeness. Figs don't quite mature off the tree as they do on it, and they reach their peak when they're soft and yielding, akin to water balloons. If you spot any signs of splitting or detect a tiny droplet of sap seeping from the base, rest assured, these figs promise a sweet, syrupy delight. That's your cue to put them to use promptly.
This recipe offers plenty of creative freedom, allowing you to explore different flavors. Since figs don't release much juice when baked, I occasionally include a splash of red wine or opt for liqueur to achieve a luscious syrup. Chartreuse lends a captivating herbal note to the figs, but feel free to omit it or substitute with another intriguing option from your liquor collection. Pastis and rum work well too, but for a kid-friendly or alcohol-free version, apple juice or water serves as an excellent alternative.
I keep the oven-roasted figs chilled in the fridge and enjoy them alongside my mid-morning yogurt and granola. However, they're versatile enough to accompany various dishes. Serve them at room temperature with fresh goat cheese or yogurt for a dessert option, or even goat cheese custard for a decadent twist. Drizzle with lavender honey or pair with fig leaf ice cream for an indulgent treat, spooning a bit of the syrup over the top. On the savory side, serve them warm alongside roast pork, chicken, or roasted root vegetables to add a sweet and savory dimension to your meal.
Roasted Figs :
Sure, here's a rewritten version with a different style:
To prepare this delightful dish, you'll need a baking dish or pan that can accommodate the figs in a single layer, around 2 quarts (2 liters) should suffice. Fresh fig season typically graces us with its presence from late summer to mid-autumn, offering a perfect window to indulge in this treat. If you're feeling adventurous, you can enhance the flavor with additions like a cinnamon stick, star anise, or even branches of lavender. And don't fret if you're not keen on using wine or liqueur; there are alternatives suggested later on.
This recipe serves 6.
Ingredients:
- - 1 pound (450g) fresh figs
- - 4-6 sprigs of fresh thyme (optional)
- - 2 tablespoons of red or white wine, or a liqueur such as Chartreuse, Pernod, Grand Marnier, or Cointreau
- - 1 tablespoon of dark or light brown sugar
- - 2 tablespoons of honey
- - 1 slice of lemon
Instructions:
1. Preheat your oven to 400ºF (200ºC).
2. Begin by slicing off the stem end of each fig, then halving them lengthwise.
3. Place the figs in your chosen baking dish, ensuring they are arranged in a single layer. If using, scatter the fresh thyme over the figs.
4. In a bowl, mix together the wine or liqueur, brown sugar, honey, and place the lemon slice on top. Pour this mixture over the figs.
5. For softer, juicier figs, cover the baking dish tightly with foil and bake for 15 to 20 minutes. Keep an eye on them as cooking times may vary depending on the ripeness and variety of the figs.
6. Once done, remove the baking dish from the oven and carefully take off the foil. Allow the figs to cool completely before serving.
Variations:
- For a savory twist, swap the liquor for one or two tablespoons of balsamic or sherry vinegar. You can also add a few sprigs of fresh thyme or rosemary for added depth.
- Storage: Roasted figs can be stored in their syrup in the refrigerator for up to a week. Alternatively, freeze them for enjoyment later in the year.
This rewritten version offers a fresh perspective on the original recipe, providing clear instructions and options for customization.