Figs have two seasons, spring and fall, the latter being the biggest crop. So during the fall, when I come across fresh figs, I make sure to enjoy them a few times before the season is over.
Often savored fresh, in salads, or in baked goods, my favorite way to eat them is roasted. A few simple ingredients are all figs need to really make a statement. Honey, butter, and vanilla combine to evoke and highlight the natural sweetness of the figs. Then a pinch of both salt and cinnamon round out the flavors; balancing the sweetness and adding just a slight warmth.
These Honey Roasted Figs are great served over ice cream, on a pizza with prosciutto and arugula, on a crostini, or served with crackers and cheese, as shown here.
- 1½ pounds fresh figs, halved lengthwise (about 30 figs)
- ¼ cup honey
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ⅛ teaspoon cinnamon
- Heat oven to 400°F.
- Heat honey, butter, vanilla, salt, and cinnamon in a small saucepan over low until combined.
- In a baking dish, toss figs with honey mixture to coat, then arrange figs in a single layer. Roast figs until softened and caramelized, 45–50 minutes.
Serve Honey Roasted Figs on a crostini, with cheese, on pizza, with ice cream, and more.
Store roasted figs refrigerated, in an airtight container for up to a week.