The recipes I am cooking these days are simple and easy. Mostly because summer produce is in full swing and less is more when you have ripe, juicy, and seasonal fruits and vegetables. One of the most seasonal fruits are figs. Figs don’t travel well and are best eaten within a couple days of being picked. I had some extra figs floating around my kitchen so I decided to roast them with honey and top some vanilla ice cream with these delicious warm treats.
Whenever I have a fruit or vegetable I can’t eat before it is past its prime, I either pickle them or roast them. Since pickled figs didn’t sound too appealing, I decided to roast my left over figs with honey – the result is a deliciously warm caramelized treat that goes perfectly with ice cream. Come to think of it, these honey roasted figs would also go well in a breakfast bowl with greek yogurt, granola and some toasted walnuts.
If you can’t get your hands on figs, feel free to swap any seasonal ripe fruit. I love roasted strawberries and roasted peaches.
Honey Roasted Figs
1 pint ripe figs, cut in half and stems removed
2 Tbs. canola oil (or any flavorless oil)
¼ cup honey
vanilla ice cream
1.) Pre-heat oven to 400F.
2.) In a large bowl, toss figs halves with canola oil. Place figs on a baking sheet. Drizzle honey over figs and place in oven. Roast figs for 10 -15 minutes or until figs are caramelized and slightly wilted.
3.) Serve with ice cream, chopped pistachios and mint.
Recipe & Photos by Amanda Frederickson for Sacramento Street