Ficus [fiːkəs], common fig, is a temperate 850 species plant, native to southwest Asia and the Mediterranean region, from Afghanistan to Portugal, which has been widely cultivated from ancient times for its fruit. They are extremely important food resources for wildlife. Figs are also of considerable cultural importance throughout the tropics, both as objects of worship and for their many practical uses.
Fresh figs, which we only get to enjoy a couple of months of the year, are enjoyed by many. I buy them a couple of times in late summer. This year, I received some large green versions from a dear friend’s garden, which were just ripe and very delicious.
Last year, I drooled over Fig & Quince/Azita’s post, Fig Jam.
This year, I was inspired to take an action by A Pug In The Kitchen/Suzanne’s post, Roasted Figs,
which was a quick and easy recipe for my immediate fix of desire, with some twist.
1 lb/450g fresh figs
1 Tbsp water
2 tsp lemon juice
1 tsp rosewater
3 Tbsp honey
4 tiny sprigs or 4 leaves fresh mint
- Place rack on middle oven shelf and preheat oven to 400F/200C
- Cut off the touch stems of the figs and slice in half, lengthwise.
- Place halved figs in single layer in oven safe dish or pan.
- Drizzle water, lemon juice, rosewater and honey over the cut figs. Put the mint in four places.
- Bake for 15 ~ 20 minutes for soft figs covered with foil, and up to 30 minutes for harder figs uncovered, until the figs are softened and cooked through.
- Remove baking dish from oven, and let the figs cool completely.
- Roasted figs store well 4~5 days in the refrigerator and/or may be frozen in a few packets.
- Serving suggestions: Topping for ice-cream, with cheese over cracker/toast…
You may also like:
Check out Fae’s → Recipe Index