Baked Honey Figs

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.

Serves: 2

4 fresh figs
orange-flower water
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.



Filed under All Recipe Posts, Breakfast, Fruit, Special Diet

4 responses to “Baked Honey Figs

  1. Andrew Mc

    You also could have called your blog “Wicked.” Keep up the good work. Andrew Mc

  2. Sang Penjelajah Malam


  3. I had my first fresh fig last month and I was underwhelmed by it. I will have to learn more about when they are in season here in the US and try your recipe. They do look lovely.

    • Figs are very tricky – if overripe they can turn to vinegar and put you off for life! Have to get them when just ripe and use asap. Or just a little underripe and wait a day or two. But very very perishable indeed! makes them worth it when they are great though 🙂

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