With the last of the fresh figs hitting the shops soon, it was a good time to snap some up and roast a few. Figs are high in natural sugars which can add a healthier dose of sweetness to a dish. They are high in soluble fibre plus a good source of several essential minerals, including potassium, magnesium, manganese, calcium, iron and copper. Figs also contain a good dose of vitamin C and vitamins B3, B5 and B6 and K.
Fresh figs are extremely delicate and perishable, I kept these in the fridge for a couple of days before I roasted them but once roasted they can be stored in the fridge for a few days.
- Fresh Figs, ripe (as many as you need), halved
- approx 1 teaspon unsalted butter
- 1 generous tablespoon honey
- 1 orange, juiced
- Pre-heat your oven to 180C
- Arrange the halved Figs on a lined baking tray and place a small dot of butter onto each Fig.
- Combine the honey (if your honey is not runny, place in the microwave for 10-20 seconds to loosen up) and Orange juice in a bowl then spoon over the Figs.
- Place the Figs into the oven and bake for 15-20 minutes until they are soft and the honey/orange liquid is sticky.
- After 10 minutes baste the Figs with the honey/orange liquid, this will make the figs deliciously soft.
- Let cool.
- Serve 2-4 halves depending on size with thick Greek Yogurt and drizzle with a little of the honey/orange liquid to finish.
Another perfect pairing with roasted figs is cheese especially Danish blue, Gorgonzola, Camembert or Blue Brie and walnuts. I have a few favourites, but a quick one is to cut the fresh fig into quarters, not going all the way through, drizzle with the honey/orange liquid then place a square of Gorgonzola (my favourite) into the middle and roast in the oven along with some chopped walnuts.
The result is sweet, soft figs with salty blue cheese and the sticky liquid that caramellises the walnuts – utterly delicious!