It’s a few months too early for fresh figs here in Melbourne which may explain why they cost around $2.50 each at the moment. Ouch! But wow, I found some beautiful figs yesterday at Mecca Bros while doing the fruit & veg shopping and couldn’t resist getting a few. I love fresh figs … they’re so delicate and when they’re perfectly ripe and cut open they give off a sweet perfume that’s really earthy. I love them cut in half or quarters served with fresh bread and a cheese with a little bite. Or with fresh ricotta, drizzled with honey and sprinkled with crushed walnuts or pistachios. Or sliced atop a tart with raspberries and filled with zabaglione. Or in a salad with prosciutto or buffalo mozzarella cheese. Or … the possibilities are endless, aren’t they?
I didn’t have time to make anything fancy and had to use them while they were still perfect so I thought I’d make something for Sunday breakfast. It’s been raining heavily since yesterday afternoon so Sunday brekkie in was a unanimous decision. I used to pop these under a grill but the grill decided not to work today so I popped them into the oven instead. I have to admit, I think I prefer it. Best of all, it’s really easy and takes only minutes to prepare. Which is great, as I have to figure out what’s up with the grill …
You can serve the figs on their own with a dollop of Greek style yoghurt or as an accompaniment to your favourite breakfast bread or cake as a dessert. Figs go really well with citrus and middle-eastern flavours but also raspberry. Figs and raspberries 🙂 I’m dying to add chocolate to that list…oh, just did. I served them with just a dollop of yoghurt and some left-over citrus almond torte I made yesterday.
Make sure to pick figs that are unblemished and ripe but not overripe – OMG vinegar, yuk! I used an Italian organic chestnut honey but any delicate flavoured honey works well (e.g. orange blossom, wildflower). Maple syrup is also quite lovely.
4 fresh figs
1 tablespoon grated orange zest
2 tablespoons crushed pistachios, almonds, or walnuts
Greek yoghurt, to serve
Pre-heat the oven to 200°C / 400°F.
If serving on their own, cut the figs into quarters almost through to the base, but not entirely. Each fig should open up like a flower. Alternatively, you can cut each fig in half as in the photo. Place the figs into a baking dish.
Sprinkle a little orange-flower water onto each fig, about 1 teaspoon per fig.
Drizzle a little honey into the centre of each fig or over the top of each half. Lastly, add the grated orange zest, a little over each fig or fig half.
Bake figs for about 5 – 6 minutes until warmed through.
Remove from the oven and place on serving dishes.
Serve with a dollop of yoghurt, the crushed nuts, and a drizzle of honey.