Baked Figs

It’s Autumn and figs are in season. They are my favourite fruit. I love their shape and colour. To place just a few in the centre of the table with lunch is the perfect centrepiece. They rarely disappoint, unlike summer fruit which look fabulous but sometimes lack flavour.

Two things happened the other day that made me jump for joy. One of the roadside stalls I visit had trays of eight plump ripe figs for $6. I got carried away and bought two trays which left us with a lot of figs to enjoy, quickly.  As I was looking through a Greek cookbook that same evening I found this recipe for baked figs.

Isn’t it a great feeling when you find a recipe that appeals, you have the time to make it and all the ingredients are on hand. It doesn’t happen very often, but when it does everything seems to flow beautifully. Best of all, this particular recipe delivered an absolutely yummy result. 

Baked figs are simple to prepare. Don’t be put off by the bay leaves - you can add just one for a hint of flavour or you can leave them out completely and add some drops of rose water or orange flower water for that extra dimension in flavour. The almonds are optional.

They keep well in the fridge for about a week. Eat them for breakfast with yoghurt ( lovely thick Greek yoghurt is best) or serve them with a lemon yoghurt cake for afternoon tea or dessert. You can also simply snack on one as the whim takes you. The syrup is fantastic drizzled over any option. 

 

Baked Figs

 

Ingredients

• 8 large or 16 small ripe figs

• 50g blanched almonds, chopped or slivered

• 2 Tablespoons honey

• 30 ml brandy

• fine zest from 1 lemon plus a little of the juice

• 2 bay leaves

 

Method

1. Preheat oven to 150C
2. Spread almonds on a baking tray and roast till slightly gold
3. Turn oven to 180C
4. Gently wipe the figs with a wet cloth or paper towel
5. Place figs in a non-metallic baking dish and pour over the combined honey, lemon juice and brandy. (Warming the honey helps)
6. Sprinkle the figs with the zest and tuck the bay leaves amongst the figs
7. Cover with foil and bake till soft - about 20 minutes - timing will vary depending on fig size and your oven
8. Best served warm or at room temperature
9. Sprinkle with almonds when serving (optional)

 

Inspiration: Recipes from a Greek Island by Susie Jacobs.  Conran Octopus Limited 1993

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