Fresh figs are still making their appearance at our farmers markets, and as the season begins to wind down, this is a beautiful way to enjoy them while we can. A brief roast concentrates their natural honeyed sweetness, while lavender, honey, and white balsamic add delicate floral and tangy notes without overwhelming the fruit.
These figs can travel easily from breakfast to appetizer to dessert. Serve them warm over thick Greek yogurt with toasted almonds; tuck them onto a cheese or charcuterie board with Brie, chèvre, or a creamy blue cheese; or arrange them over peppery arugula with goat cheese and toasted nuts for a simple fall salad. They’re also wonderful spooned over vanilla ice cream, panna cotta, pound cake, or toasted country bread with ricotta.
And don’t discard the syrupy honey-balsamic juices left in the roasting dish—they may be the best part.
Lavender-Roasted Figs
INGREDIENTS:
6 tablespoons honey, preferably orange blossom or another mild floral honey
6 tablespoons white balsamic vinegar
1 teaspoon culinary dried lavender buds
Pinch of fine sea salt
15 fresh ripe figs
Olive oil, for the baking dish
METHOD:
Combine the honey, white balsamic vinegar, lavender, and salt in a small jar. Cover and shake well. Let the mixture stand for at least 2 hours, or refrigerate overnight, to allow the lavender to infuse the liquid.
Preheat oven to 350°F.
Lightly oil a shallow baking dish. Trim the stem ends from the figs and cut the fruit in half lengthwise. Arrange the figs cut-side up in the prepared dish.
Drizzle the infused honey mixture evenly over the figs.
Roast for about 12 minutes, or just until the figs have softened slightly but still hold their shape.
While the figs are warm, gently remove any lavender buds clinging to the fruit. Culinary lavender can become strong or slightly soapy when eaten whole, and the infused syrup will have already given the figs plenty of floral flavor.
Transfer the figs carefully to a serving platter. Strain the lavender from the honey-balsamic juices remaining in the baking dish and spoon a little of the syrup over the warm figs. Reserve any remaining syrup for another use.
Delicious Ways to Serve Them
Try the roasted figs:
- Over arugula with fresh goat cheese, toasted almonds, and a simple vinaigrette
- With Brie, Camembert, chèvre, or blue cheese on a cheese board
- On crostini spread with ricotta or mascarpone
- Over Greek yogurt with granola or toasted walnuts
- Alongside roast pork or chicken as a sweet-savory accompaniment
- Spoon over vanilla ice cream, panna cotta, or pound cake
- Layered into a grilled cheese sandwich with a creamy cheese and thinly sliced tart apple
NOTE: Use culinary-grade lavender and keep a light hand with it. Lavender should add a subtle floral fragrance rather than announce itself as the dominant flavor.
YIELD: Serves 6
SEE ALSO: Arugula Salad with Lavender Roasted Figs, Gorgonzola and Toasted Walnuts
