Gluten Free 
Market Produce
Figs (Figues)
Roasted figs in port with honey and lavender. Best eaten for dessert on its own, with ice cream, coffee desserts – or great served with cheese.
They can say what they like.
I do give a fig.
Fig. Season. Is. Far. Too. Short.
Wash and dry fresh violet figs and cut off their tops
What Are the Best Things to do with Figs?
When figs are on show end Summer, beginning Autumn, I go crazy mad. What can you do with fresh figs? Well – we simply eat them raw on return from the market (washing them first, of course). Biting into a fresh, sweet fig has to be one of life’s most satisfying pleasures! And yes, you can eat the skin.
Apart from throwing them freshly sliced over maple granola – or chocolate & coconut granola – I love decorating cakes with them.
For example, add it to this banana and chestnut cake and the marriage is FIG-aro, figaro, figaro! (Yes, I’m proud of that one…)
On top of that, they’re beautiful sliced on top of a quick orange blossom almond paste in my Fig Tart Recipe (book, Teatime in Paris). It’s so gorgeously simple, it’s hardly even a recipe!
Did you know that figs have a high source of calcium as well as fibre? See more about figs at French market produce.
Figs Served with Cheese and Savoury Food
Figs are delicious served fresh on their own with cheese. Enjoy with a good roquefort, gorgonzola or goat’s cheese. If you have lots of figs, then make this Corsican Fig Jam to enjoy at any time of year – it’s particularly good with strong cheeses.
However, these roasted figs can also be a more original partner with cheese if you’re entertaining. As the cheese board comes before dessert in France (it’s the other way around in the UK: dessert then cheese). In fact, just make it the cheese and dessert course in one. That way it keeps all guests happy if some are not partial to cheese or dessert. It’s up to you if you want to keep the lavender or not. Both work well.
Moreover, they’re just as good added to savoury dishes too. Great in salads served raw. But for a cooked, savoury dish – omit the prunes and add a few halved figs in the last ten minutes (no more than 10 minutes!) of cooking in this Moroccan chicken tagine. The sweetness balances so well with the spices.
Quick Roasted Figs in 15 minutes
Roasted figs couldn’t be easier – or quicker. The reduced, splashed-in-at-the-last-minute port ends up as a reduced, syrupy sauce out of the oven. Careful not to roast them too long, as the sauce will disappear quite fast. If you need another 5 minutes, go ahead but no more!
I recommend adding a touch of lavender. I had completely forgotten to cut them in our garden and so they have dried up. Wow! Their fragrance is like walking into a crowd-wrestling tourist shop in Provence, with mechanical cicadas, herbes de Provence and lavender bags lining the walls.
I use port (white or red) but sherry is also good. If you’re in Scotland, I suggest half and half of Whisky with Crabbies Ginger wine. I had this a few times as a Scottish student and so if you have access this is a winning combination (without the lavender).
They’re a real treat when accompanying Giant Coffee Macarons with Tiramisu Cream (see page 116 of Mad About Macarons). Likewise, with or without lavender, with a Macaron Tiramisu.
Go on. Spoil yourself.
How do you Cook Figs?
See how easy this recipe is. Simply cook figs with the skin on and bake for 15 minutes.
Roasted Figs in Port with Honey
Servings : 4 people
Calories : 53kcal
Description
Quick roasted figs in Port with honey and a touch of lavender served chilled for dessert. Also delicious served with cheese.
Ingredients
- 12 Plump violet figs
- 4 tbsp Port (or Sherry)
- 2 tbsp runny honey (Acacia)
- 1/2 dried lavender flower (optional)
Instructions
- Preheat the oven to 180°C fan (200°C/400°F/Gas 6). Cut off the tops and slice figs in half, place them cut-side up in a roasting tin or baking dish.
- Pour over the port (or sweet sherry), the honey and sprinkle over the equivalent of half a dried lavender flower.
- Roast in the oven for 15-20 minutes. Leave to cool then chill before serving.
Notes
Serve chilled or at room temperature, either on its own or with vanilla ice cream and topped with crushed amaretti biscuits or macarons. Particularly good with the giant tiramisu macaron dessert from my book, Mad About Macarons and Macaron Tiramisu Dessert.
This recipe was originally published 23 September 2011 but is now updated with new photos and a printable recipe card.
I love this with or without ice cream on top. So easy!
Thank you.
So glad you like this! Thanks for popping by.
Your figs look wonderful Jill! I think fig season is way too short too ;)!
I too love figs and have a fig tree in the garden but it is too young to produce any yet. This looks lovely and simple so will try it, thank you.
Not sure I understand the bit in brackets Jill as here in Burgundy the cheeseboard comes before the dessert.
“This can also be a more original partner with the cheese course before dessert (in France, dessert comes before the cheeseboard, unlike in the UK.) “
Oh gosh, thank you so much for spotting the booboo, Patricia. I’ve changed it to “after” in brackets since, as you can see, I say it correctly before the brackets. Should have proof-read! Can’t believe nobody noticed this for a year!
Do you find it strange returning to the UK and returning to savoury after dessert? Even last week we had family over. They didn’t touch the cheese but after dessert, they finally got stuck in to baguette, chèvre and comté (nothing wrong perhaps but we’d already eaten strawberries and ice cream!) I can no longer can get my head around that! Much prefer the French way. Don’t you?
Yes, I agree entirly. I also now find it strange to have bread and sometimes even butter with the cheeseboard as in the UK. I have to say that I often skip cheese as part of a meal as I am a dessert person. After all, how can cheese compete with a wonderful macaron! Sometimes a little Epoisse may tempt me though but it has to be just right. I gather you are busy writing a new book, can’t wait to hear what it is about. Love your Mad about Macarons.
I am a macaron junkie! I love that you have created so many interesting kinds of them! They are so pretty and each bite is a crispy, chewy bite of bliss.
Waaa…wahhaa… (that’s me crying online). Fresh figs are such a rarity here in Upstate NY and that wouldn’t be so bad if it weren’t for the fact that I. LOVE. FIGS. In Calif. I grew up with fig trees, found wild fig trees and devour them during the season. Maybe I’ll raid the public market, fork over the bucks for a flat and be done with it. Love your marsala recipe.
And it was all sounding so healthy until giant macaroons came into the equation 😉
The figs looks divine even before you’ve roasted them to perfection. One of my favourite memories is plucking figs we found growing on a footpath in France and eating them there all warm and ripe from the sun – they never taste the same here.
Figs are so good.. The less you do to them the better and your dish is just enough
Jill, the figs sound amazing!! But those tiramisu Macarons just send it over the edge! by the way I love your new foodbuzz pic!
Please tell me where I would find custard powder? Or would it go under a different name in the United States?
Hi Vicki,
The Editor has compiled a list of UK – US terms. They are now available under ‘Ask Jill’ and FAQ. Now you can also purchase custard powder directly with Amazon. I’ve now compiled a list of ingredients in ‘Boutique’. Hope this all helps!
Fabulous looking and sounding.
I want it now
So the green ones will not do?
a knob of butter on each one
Or throw one knob at all of them and hope for the best?
cheers
You’ve got it, Carol. Throw a bit of butter on each fig and a good splashing of marsala and you’re in for a treat. Any extra sweet marsala? Shove it in a small glass and have a quick tasting while it’s in the oven… 🙂
I don’t see figs in many stores around here, but I envy the wonderful dishes you can come up with using them. Just lovely!
Och, I really do wish we all had the same seasons since it would make it easier! Bon weekend, Carolyn.
Wow this is pretty incredible!
Thanks for stopping by my blog, Jill. My goal is to learn how to make these well and then teach Macaron making classes. Your book could be a great asset to my classes. I’m sure students would love to purchase it. I’m going to order it right now from Amazon!
Lovely to hear, Vicki. It’s got all the necessary steps in there and the objective is to show that it’s not as difficult as you think. Let’s face it, if I can do it…
Would love to hear how you get on.
Don’t worry, if I have any issues I’ll be asking questions. I get the book tomorrow, so I may have to start working on it sooner. Anything I need to purchase out of the ordinary that I should start looking for now?
Do you grind your own almond meal or purchase it?
How nice to live in Paris?
Vicki,
digital scales a must, piping bag, plain nozzle and nothing I’m sure you don’t have as a chef! You will also need a really good spatula – strong but flexible. Even better if you have a pastry scraper but no real need if your spatula is good. All equipment is also explained and shown but that’s really all you need in advance.
I’m lucky that I don’t need to grind almond meal since I just buy them already ground in any of our supermarkets. I hear there are good online sources for almonds in the US such as the American Almonds Company (americanalmond.com), NutsOnline.com, EarthFare.com, TheFreshMarket.com. Hope this helps, Jill
Tartelette mentions that she grinds her own but I’m pretty sure whole food has some otherwise I can grind mine. Yes I have all the items you mentioned. I did watch your video this morning, your first tv gig I think it said. You were fantastic and made it look very easy. Once you get it down it looks lime it will be. Looking forward to whipping these out and giving as holiday gifts. Too bad I’m not going to Paris anytime soon otherwise I’d try and meet up with you.
I saw that you live in Versailles. My daughter and I visited and loved it. We stayed next to the American Embassy years ago. I don’t recall the name of the hotel but many diplomats stayed there. It was lovely.
You are a card, my friend…too bad the neighbors beat you to the green figs 🙂 But you’re working magic anyway…the roasted figs look amazing! As does everything in this post. Have a great weekend~
Your figs sound mouthwatering and so simple. It’s the perfect and elegant ending to a delicious meal. I just purchased some and now can’t find them. I think my husband pitched them not knowing what they were.
I’m so glad to have found your blog and will definitely follow it. Next week I plan to embark on learning to make Macarons. I’m quite excited about it. Any tips would be greatly appreciated. I can’t wait to rummage through your blog to find various recipes for them. With Pierre Hermes Macaron on it’s way to my home I should be set to bake away.
Love that you are gettin’ figgy with it. Those coffee macarons with tiramisu filling just sent me over the moon. Just ordered your book.
I give a fig too. Especially after reading this post, Jill. Beautiful simple dessert allowing all the natural flavours to shine through. I can imagine these are incredible with cheese.
I agree – fig season is WAY TOO SHORT!!!! I’ll have to roast them. I can’t wait to try this. Very simple and perfect for me. Haha stealing from neighbors! I always wish to have a fruit tree… Love the giant coffee macarons with spoon shape cocoa powder!