Monday, September 15, 2014


Do you still have figs around? If you do, I applaud your restraint for not having eaten them yet. It took a massive effort in self control for me to store a dozen figs in order to make this second fig recipe of the month (find the first one here or just scroll down to see my previous post). Since this summer is being especially gracious with its temperature, I turned the oven on and did some roasting. FIG ROASTING.

Out of the oven.

Now, if there is one cookbook I find myself recommending again and again is All About Roasting by Molly Stevens (gifted to me by my incredibly intuitive husband a couple of years ago). It's a wonderfully informative book that explains the science and beauty of roasting and then provides very reliable basic and also sophisticated recipes to roast meat, fish, vegetables, and fruit. The recipe that struck me like a divine and life-changing apparition was this "Orange-Scented Honey-Roasted Figs". I followed the light.

So here they are, a panful of figs drenched in orange juice and honey and then sprinkled with black pepper. They come out perfectly caramelized and spicy, while retaining some of their chewiness. The pan juices, red and sticky, are a delight.

I served the figs with vanilla ice-cream, which is the most obvious choice, but I still have two children under four and I'm lazy, so I'll work on something more interesting next time. (I was thinking about a polenta dessert.) What I would like to try is swapping the orange juice with wine, perhaps a Grecante I once found at The Italian Store. I'll let you know what happens.

On ice-cream.

You can find the original recipe in All About Roasting, otherwise this one from Bon Appétit should do.

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