One of the very first dishes I cooked was Duck Confit with Baked figs from Alice Water’s Chez Panisse Cookbook. I loved the warm figs paired with the salty savory duck. Throughout the years when fig season rolls around I always make make this dish. These baked figs are herbaceous and sticky sweet. I love them piled high on toast with goat cheese and a drizzle of evoo. They are wonderful with yogurt, oatmeal and even roast chicken! I change up the flavors according to what I am serving it with. Balsamic in place of honey pairs well with roasted meat. Lavender and honey are also a lovely combo.
Baked Figs with Honey and Thyme
Description
One of the very first dishes I cooked was Duck Confit with Baked figs from Alice Water’s Chez Panisse Cookbook. I loved the warm figs paired with the salty savory duck. Throughout the years when fig season rolls around I always make make this dish. These baked figs are herbaceous and sticky sweet. I love them piled high on toast with goat cheese and a drizzle of evoo. They are wonderful with yogurt, oatmeal and even roast chicken! I change up the flavors according to what I am serving it with. Balsamic in place of honey pairs well with roasted meat. Lavender and honey are also a lovely combo.
Ingredients
16 figs, halved
4–5 thyme branches
1 tablespoon honey OR a drizzle of balsamic vinegar
flaky salt, for sprinkling
Instructions
- Preheat the oven to 375.
- Arrange the figs in a baking dish. Tuck in a few thyme branches between the figs. Drizzle with honey/balsamic.
- Bake for 30 minutes. Remove from the oven and sprinkle with salt.
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