I have eaten and enjoyed fresh figs but never cooked with them. When I happened upon some local figs, I got busy researching.
Here’s my takeaway: You want your figs to be really, really ripe. If you’ve never tried them, think grapes. You eat the skin and all, and they have something of a sweet-but-musky flavor. Here’s a recipe I dug up and tested and reworked. Give it a try. I think you’ll be pleased.
Makes 4 side servings
- 8 large or 12 small figs (remove stem and quarter)
- 1 Tbsp. honey (local if you can get it)
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. freshly ground black pepper
- 4 oz. blue cheese, crumbled (can substitute crumbled feta or chunks of goat cheese)
- Preheat oven to 400°F. Whisk honey, oil and pepper in small bowl until well-mixed.
- Add figs to honey mixture and gently toss.
- Place figs on a cookie sheet or other metal roasting pan. Roast for 10 minutes until figs are soft and browned, but take care not to burn the honey.
- Sprinkle cheese atop figs as soon as they come from the oven. Eat while still warm.