I’ve always been a huge fan of figs. However, it’s hard to find a good one in the grocery stores around here, so I was super excited when my dad told me I could grab a bowl and walk over to the neighbor’s yard to pick my fill of them. I must confess that I used to sneak over there from time to time as a kid (and teenager … and when I moved back in after I graduated from college …) to steal figs when I thought the coast was clear. Just one or two. Shhhh …
Anyway, the figs tasted just as good when I had explicit permission from the fig tree (bush?) owner to take some. As a special treat, I wanted to make something that really showcased the delicate sweetness and vibrant flavor of the figs, and this preparation fit that bill to a tee.
This picture does not do this beautiful dish justice (as is so often the case on this blog). This time, it was because I wanted to devour it that very second and figured two pictures were good enough. Oh well. Served over some plain Greek yogurt, these figs made up a healthy, delicious, and surprisingly filling breakfast. They would also make an excellent dessert served atop some vanilla ice cream. Make sure not to skip the salt and pepper at the end – it really makes the sweetness of the figs shine. The balsamic adds a bit of a tart bite and rounds the whole thing out.
Honey and Balsamic Baked Figs
About a dozen figs, stemmed and halved
1/4 cup honey
2 tbs. balsamic vinegar
1/4 cup whole almonds, toasted
Kosher salt and freshly cracked black pepper
Preheat oven to 350º.
Mix together honey and balsamic vinegar in a small saucepan. Heat over low heat until a syrup forms, whisking frequently, about 4 minutes. Add almonds. Toss figs with honey and balsamic mixture.
Place on a tinfoil lined baking sheet, cut sides up.
Bake 10-12 minutes until beginning to brown. Season liberally with kosher salt and freshly cracked black pepper.