You’ll notice that I did NOT curse in the title – I used a hash tag and an amperstand. Genius, I know.
This recipe lends itself to using FRESH figs, so don’t bother with that packaged crap. There are two seasons for figs – late Summer & mid Fall so be sure to check with your local fresh produce or farmers market to see when they will be in. “So why am I writing about them in January?” Because everyne needs fiber, damn it.
They don’t ripen after they are picked so look for them to be just a little soft or for a hair of sap dripping from the stem. That should tell you all you want to know – those are the ones you want. So how do you roast the? Don’t worry, I’m going to show you how to make about 8 servings.
Use a baking dish or pan that will allow you to bake the figs in a single layer. One that is 2 quarts (2l) should do it. Depending on where you live, fresh fig season is near the end of summer and mid-autumn and the best place to find fresh figs is at a farmers market.
1 pound fresh figs – AGAIN, FRESH!!! NOT THE DRIED, PACKAGED VARIETY
5 branche thyme – AGAIN FRESH PLEASE!!!!!
4 tablespoons of any of these liquers: Pernod, Grand Marnier or Cointreau. My favorate variant uses either port wine or a mild cabernet
1 tablespoon brown sugar
2 tablespoons honey – magic ingrediant – wildflower, star thistle or asfodel works best
Six strips of fresh lemon zest – cut to about 1 inch
1. Preheat the oven to 425ºF
2. Cut the stem end off the figs and slice each in half lengthwise.
3. Toss the figs in a baking dish with thyme, liquor, honey, brown sugar, honey, zest. Turn the figs so that they are all cut side down in the baking dish, in a single layer.
This is not terribly different from the fried bananas recipe but so what – I know you guys ended up loving that so follow through on this one.
4. For figs that are softer and juicier, cover your dish tightly with foil and bake for 20 minutes, or until the figs are softened.
If you want them firmer, (less liquid), roast them (uncovered) in the oven, for about half an hour.
5. When done, remove from oven, lift foil, and let the figs cool.
Variation: You want savory figs? Ditch the liquor and instead use two tablespoons balsamic vinegar.
Storage: Store in fridge for up to 1 week.