Best Pyrenees Style Roasted Figs Recipes

PYRENEES-STYLE ROASTED FIGS

Steps:

• Preheat oven to 400°.
• Butter a shallow, flameproof baking dish.
• Place figs in dish side by side, stems up; sprinkle with 1/4 c sugar and 1 tablespoon water.
• Bake on oven's center rack for 20 minutes, basting figs from time to time with syrupy juices in the dish.
• Add walnuts and sprinkle with remaining 1 teaspoon sugar.
• Lower oven temperature to 300° and bake 10 minutes longer.
• Carefully transfer figs and walnuts to serving dish; drizzle with honey.
• At serving time, spoon syrup over figs.
• They are delicious as is; to enhance further, sprinkle with lemon juice and a grinding of pepper.
• Serve cold with creme fraiche or softly whipped cream, if desired.

ROASTED FIGS WITH FRESH RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

ROASTED FIGS WITH ST. ANDRÉ AND THYME

Steps:

• Preheat oven to 400 degrees. Slice an X into the stem side of each fig, cutting halfway down the fruit. Gently pry the figs open, taking care to keep the fruit intact. Stuff 1 teaspoon of cheese into each cavity, and sprinkle with a pinch of thyme. (May be covered and refrigerated for up to an hour before baking.)
• Arrange figs cut side up on a baking sheet. Roast until the figs open and the cheese is melted, 4 to 7 minutes (less for ripe fruit). Season with pepper to taste. Serve immediately.

SPICED FIGS

Steps:

• Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.
• Drain.
• Mix syrup ingredients.
• Lemon chunks may be added (I don't use).
• Whole Ginger may be used also (I don't use).
• Bring to boil, add figs and boil for 10 minutes.
• Boil figs in syrup 10 minutes for 3 days.
• On 3rd day can in sterilized jars.
• Note: for 12 quarts of figs, use 10 pounds of sugar.

BAKED FIGS IN PORT

Steps:

• Preheat oven to 350°F.
• Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
• Pour wine over.
• Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
• To serve, arrange 3 figs in a serving dish.
• Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
• Garnish with raspberries and pass the whipped cream.