Roasted figs with honey and orange is perfect if, like me, you were never a fresh fig lover. Give me plump and sweet fig preserves with a strong blue cheese and a few savory crackers or biscuits any day, and I am blissfully happy.
I found beautiful ripe fresh figs that immediately called to mind my late mother, may Allah have mercy on her soul and grant her the highest paradise. She loved eating fresh figs, though they were rarely available in our city. I had never baked with figs or used them in cakes or seasonal fruit desserts, but decided I had to find a way to use those beauties in memory of her, and roasting them seemed a good idea as any.
Unfortunately, I tasted the figs and they had such a delicate honeyed sweetness that I ended up eating half of them on the same day. I had to go back the following week to buy more figs and that time they were less sweet and perfect for roasting.
Roasting figs with honey and orange is a simple way to add flavour and caramelised sweetness to bland tasting specimens. Adding a pinch of salt before cooking seems to bring out the flavour and accentuate the sweetness of the figs.
The aroma of the roasted figs with the heady perfume of orange peel is an assault on the senses.
How to use Roasted figs with honey and orange
- I love the combination of sweet and savory flavors in canapes and appetisers and figs and cheese compliment each other so well. This Caramelised onion, fig and brie tart recipe can be use for canapes, starters or a large tart.
- Eat them with labneh of goats cheese on a crisp bread, crackers or a slice of this grain free Almond and Coconut bread.
- Roasted figs with honey and orange are also perfect for salads when paired with a piquant soft blue or goats cheese. The cooking juices can be added to lemon juice or vinegar and oil for a quick dressing.
- The perfumed roasted figs with honey and orange also taste amazing spooned over the thick yogurt and bedazzled with a sprinkling of sliced pistachios or pomegranate arils.
- They would also be wonderful on a warm bowl of slow cooked oats on a cool morning.
- The roasted figs also give a new dimension to a bowl of vanilla bean ice cream and a sprinkle of chopped pistachios.
Roasted figs with honey and orange
Honey roasted figs perfumed with orange zest are very versatile and can be used in sweet and savory tarts, salads, desserts or even eaten for breakfast over greek yogurt.
- 480 grams figs 12 medium, ripe and fresh
- 1 orange juice and zest
- 15 ml honey approximately 1 tablespoon
- 1 ml salt
Pre-heat the oven to 200 degrees Celcius or 180 fan / 400 F / Gas mark 6
Wipe the figs to remove any grit or dust then slice off the stalks with a sharp knife.
Slice all the figs in half lengthways.
Mix the rind and juice of the orange with the honey and salt in a small bowl and add all the halved figs.
Toss gently to coat the figs in the honey and juice without breaking the fruit.
Line a medium sized oven tray with foil to catch the juices and prevent any burnt syrup on the tray.
Arrange the figs, cut side up, and pour over the juice and honey mixture.
Bake for 10 minutes then remove from the oven and allow to cool before using.
1 Navel orange renders approximately 45-60 ml juice and 1 tablespoon rind
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